Recipe Background
Cha-ching! You're about to make a fortune for your tastebuds! Million Dollar Pound Cake has the classic buttery, tender, golden cake but now glazed with a rich and sticky caramel and filled with crunchy pecans and sugary toffee; every addition only adds to the butter-flavored goodness of each slice. Million Dollar Pound Cake is the kind of luxury you can whip up whenever you need to feel like a million bucks. It'll make everyone who tastes it feel like they won the flavor lottery!
Cha-ching! You're about to make a fortune for your tastebuds! Million Dollar Pound Cake has the classic buttery, tender, golden cake but now glazed with a rich and sticky caramel and filled with crunchy pecans and sugary toffee; every addition only adds to the butter-flavored goodness of each slice. Million Dollar Pound Cake is the kind of luxury you can whip up whenever you need to feel like a million bucks. It'll make everyone who tastes it feel like they won the flavor lottery!
Ingredients
- 1 1/2 cups unsalted butter softened
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk at room temperature
- 1 (8-ounce) bag toffee bits
- 1 cup pecans chopped
- 2 1/2 cups caramel sauce
Directions
- Preheat the oven to 325 degrees F.
- Generously spray all surfaces of a nonstick 12-cup Bundt pan with nonstick cooking spray and flour or grease and flour the inside. Set aside.
- In a large bowl, beat the butter until creamy.
- Add the brown sugar and the granulated sugar to the butter, beating until fluffy, no less than 3 minutes.
- Add the eggs, one at a time, to the sugar mixture beating until just the yellow disappears after each egg.
- In a medium bowl, combine the flour, the baking powder, and the salt.
- Gradually add the flour mixture to the butter mixture in thirds, alternating with the milk in between each third.
- Beat the batter until just combined.
- Stir the toffee bits and the pecans into the batter.
- Spoon the batter into the prepared pan.
- Bake until a fork inserted near the center of the cake comes out clean, about 75–90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
- Let the cake cool in the pan for 15 minutes.
- Transfer the cake from the pan and let cool completely on a wire rack.
- Spoon the caramel sauce over cake.
- Serve.
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