Description
This Brown Sugar Caramel Pound Cake is a Southern dream in dessert form — rich, dense, buttery, and dripping in warm caramel sauce. Toasted pecans offer just the right crunch while sour cream and brown sugar keep every bite moist and deeply flavorful. Whether you need a show-stopping dessert for a holiday gathering or a cozy slice with your coffee, this cake is packed with indulgence and nostalgic charm. Perfect for dessert tables, gifting, or any moment that calls for something sweet and memorable.
Ingredients
1 cup butter softened
2 cups brown sugar packed
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
1 cup chopped pecans optional
1 cup caramel sauce for topping
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. In a bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to butter mixture in 3 parts, alternating with sour cream.
6. Stir in vanilla extract and pecans if using.
7. Pour batter into the prepared pan and smooth the top.
8. Bake 70 to 80 minutes or until a toothpick comes out clean.
9. Cool in the pan for 15 minutes, then turn out onto a wire rack.
10. Cool completely and drizzle warm caramel sauce over the cake.
Notes
Let the cake cool completely before glazing to avoid melting the caramel.
Add a pinch of sea salt to the caramel sauce for a salted caramel finish.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: caramel pound cake, brown sugar bundt cake, Southern dessert