This moist Pumpkin Toffee Pecan Pound Cake with caramel glaze is SO flavorful and perfect for fall!

We have combined our love of pumpkin desserts and pound cakes into this delicious fall recipe.

The addition of toffee bits, chopped pecans, spices, and a homemade caramel glaze takes this pumpkin cake to another level!

How to Make Pumpkin Toffee Pecan Pound Cake

Our delicious Pumpkin Pound Cake recipe is based in part on our Classic Pound Cake Recipe, but with the addition of canned pumpkin and all of those delicious fall flavors and spices!

You can find our full, printable Pumpkin Toffee Pecan Pound Cake recipe further down in this post, but here is a quick rundown of our steps:

Prepare the Pan: First, Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)

Preheat: Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees

Flour Mixture: In a separate bowl whisk the all purpose flour, baking powder, and spices to combine, set aside for later.

Butter and Sugar: Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the sugar and mix on medium speed until light and fluffy 3 to 5 minutes.

Eggs: Add the room temperature eggs one at a time blending after each to incorporate.

Pumpkin Mixture: In another bowl, stir together the canned pumpkin, ½ cup milk, and vanilla extract.

Adding Dry Ingredients and Wet Ingredients Alternately: With the mixer on low speed, add the flour mixture alternately with the Pumpkin Mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and pumpkin mixture twice.

Fold in the chopped pecans and toffee bits.

Folding Toffee Bits and Pecans into Cake Batter

Fill the Pan: Fill the prepared bundt pan with the pumpkin cake batter. This cake recipe makes approximately 8.5 cups of batter. Depending on the size pan you are using, just make sure not to overfill-- you should have about 1 ¼ inches or more between the cake batter and the top of the pan. (You can use 8 cups of batter for your bundt pan and make 2 test cupcakes if you'd like!).

Time to Bake! Bake at 350 degrees for 1 hour and 5 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.

Pumpkin Toffee Pecan Pound Cake- Fresh from the oven

Cool and Turn Out: Allow the pound cake to cool in the pan on a wire rack for about 10 minutes before turning the cake out.

How to Make Caramel Glaze for Cakes

We couldn't resist a caramel glaze for this pumpkin cake. This easy caramel glaze is so delicious!

It combines brown sugar, butter, condensed milk a bit of light corn syrup (which prevents graininess), butter, vanilla extract and salt.

In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.

When the caramel mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.

After the finished caramel glaze cools a bit, pour into a a heat proof bowl. The caramel glaze will thicken more as it cools. You can refrigerate it to speed up the cooling process.

Alternate: Caramel Glaze without Sweetened Condensed Milk

No condensed milk on hand? We have another great caramel recipe that we have used on some of our other cakes which doesn't call for condensed milk. You can find it in our recipe for Apple Toffee Caramel Cake.

Decorating our Pumpkin Toffee Pecan Pound Cake

Once the caramel glaze has cooled and thickened, and the cake has cooled, apply the caramel with a disposable piping bag with the tip snipped away. Then, sprinkle the top with pecans and toffee bits!

Adding caramel glaze to the pumpkin pound cake

Here is our finished pumpkin pound cake! Yum!

More Favorite Fall Cake Recipes

If you love fall cake recipes, you have come to the right place. In addition to today's Pumpkin Toffee Pecan Pound Cake, we have many more cakes that belong on your must-bake list!

I'm linking a few more of our fall favorites below, but don't miss our full collection of favorite fall cakes here: The BEST Fall Cake Recipes

Gingerbread Cake from Scratch

Pumpkin Spice Cake

Pumpkin Spice Cake- Doctored Cake Mix

Maple Carrot Cake

Apple Cinnamon Layer Cake

Can Pound Cakes be Frozen?

Yes! Pound cakes can be frozen. We freeze our pound cakes and cake layers all the time. It allows for us to bake well in advance, and as long as they are properly wrapped, they will stay fresh in the freezer for up to three months.

How to Freeze a Pound Cake

In order to freeze your freshly baked pound cake, allow it to cool in the pan for 10 minutes before turning out onto a foil wrapped cake board. Allow it to cool a bit longer before wrapping.

While it is still warm, we like to wrap the cake with a layer of plastic wrap, followed by aluminum foil. Into the freezer it goes!

We find that wrapping a cake while it is still a bit warm will make it even more moist.

When you are ready to thaw the cake, remove from the cake from the freezer and place on the kitchen counter, still wrapped for at least 30-45 minutes.

You may notice condensation on the foil. You can unwrap the cake at this point and allow it to continue to thaw. It may take a few hours or so to fully thaw.

Enjoy the Recipe!

Thanks so much for stopping by! We hope that you give our Pumpkin Toffee Pecan Cake a try. It would be perfect for fall birthdays, Thanksgiving, or to cure your pumpkin cravings ;0)

If you make this recipe, we would love for you to leave a comment and photo below!

Pumpkin Toffee Pecan Pound Cake

This moist Pumpkin Toffee Pound Cake is so moist and has amazing flavor from pumpkin, toffee, pecans, spices, and a caramel glaze!

Ingredients

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) All Purpose Flour, (not self-rising)
2 teaspoons Pumpkin Pie Spice
½ teaspoon (2 g) baking powder
½ cup (118 g) whole milk
2 teaspoons (8 g) vanilla
1 can (15oz) Canned Pumpkin (We used Libbys)- This is not pie filling.
½ cup (55g) chopped pecans
½ cup (77g) toffee bits

For the Caramel Glaze

1 can (14oz) Sweetened Condensed Milk (substitution in Notes below)
1 cup light brown sugar (217g)
2 tablespoons unsalted butter
1 teaspoon vanilla extract (4g)
1 (18g) tablespoon light corn syrup (18g)
½ teaspoon salt (3g)

Decoration

We used additional toffee bits and chopped pecans to sprinkle over our caramel glaze as a final detail.

Instructions

For the Cake

Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)
Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
In a separate bowl whisk the flour, baking powder, and spices to combine, set aside for later.
Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the sugar and mix on medium speed until light and fluffy 3 to 5 minutes.
Add the eggs one at a time blending after each to incorporate.
In another bowl, stir together the canned pumpkin, ½ cup milk, and vanilla extract.
With the mixer on low speed, add the flour mixture alternately with the Pumpkin Mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and pumpkin mixture twice.
Mix until just blended after the last addition.
Fold in the chopped pecans and toffee bits. Pour into prepared cake pan.
Bake at 350 degrees for 1 hour and 5 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.
This makes approximately 8.5 cups of batter. (If you'd like, you'll have plenty to do a bundt cake and two cupcakes for samples). My bundt cake had about 8 cups of batter.
Allow to cool in the pan on a wire rack for about 10 minutes before turning the cake out.

For the Caramel Glaze

In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
Once the mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.
After it cools a bit, pour into a a heat proof bowl. Keep in mind that it will thicken more as it cools. You can refrigerate to speed up the cooling process.

Decorating the Cake

We applied the caramel drip to the cooled cake using a disposable piping bag with the tip snipped away. You could also use a ziplock bag with a small bit of the corner snipped away, or you can spoon the caramel over the cake.
We sprinkled chopped pecans and toffee bits over the glaze as a final touch.

**This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 ¼ inches tall).

Notes

Substitution for Sweetened Condensed Milk -- INGREDIENTS: 1 can (12 oz.) of evaporated milk and 1 ½ cups (300g) sugar.

Add evaporated milk and sugar to a saucepan. Stirring constantly over medium heat -- just as the mixture begins to boil, reduce heat and allow to simmer for 15 minutes. Stir frequently. Remove from heat and allow to cool until it thickens.

Cake recipe makes approximately 8 cups of batter

My Cake School- Cake Decorating Tutorials

Did you know that in addition to our cake recipes, we have hundreds of free cake decorating video tutorials as well?

If you are interested in learning more about cake decorating, don't miss our Free Cake Video Tutorials section! We have so many cake tutorials for all skill levels of cake decorating. Have fun scrolling through!