Brown Sugar Carmel Pound Cake

Indulgence takes on a new form with our tantalizing creation: the Brown Sugar Caramel Pound Cake. This delightful dessert is a symphony of rich flavors and moist texture, combining the comforting sweetness of brown sugar with the irresistible allure of caramel.

Elevate your baking game and delight your taste buds with every bite of this decadent treat.

Ingredients:

• 1 ½ cups softened butter
• 2 cups packed light brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8oz bag toffee chips (such as Heath)
• 1 cup chopped pecans

Caramel Drizzle:

• 1 14 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions:

1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan or use cooking spray for easy release.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until creamy. Add in the packed light brown sugar and granulated sugar, continuing to beat until fluffy.