Pumpkin Toffee Pecan Pound Cake
This moist Pumpkin Toffee Pecan Pound Cake with caramel glaze is SO flavorful and perfect for fall!
We have combined our love of pumpkin cake recipes and pound cakes into this delicious fall cake recipe.
The addition of toffee bits, chopped pecans, spices, and a homemade caramel glaze takes this pumpkin cake to another level!
Table of Contents
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 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.
- 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.
- 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!
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 pumpkin cake recipes that belong on your must-bake list!
Some of our favorites are our Pumpkin Spice Cake, Pumpkin Cupcakes, and Pumpkin Gingerbread Cake.
Recipe FAQs
Enjoy the Recipe!
Thanks so much for stopping by! We hope that you give our Pumpkin Toffee Pecan Cake a try. It would make a great birthday cake recipe for fall, Thanksgiving cake recipe, and more.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Pumpkin Toffee Pecan Pound Cake
Ingredients
- 3 sticks (339g) unsalted butter, softened
- 3 cups (600g) sugar
- 5 large eggs, room temperature (You can place in a bowl of warm water for 5 minutes.)
- 3 cups (375g) All Purpose Flour, (not self-rising)
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon (2g) baking powder
- ½ cup (118g) whole milk
- 2 teaspoons (8g) vanilla extract
- 15 oz Canned Pumpkin, we used Libby's Brnad (This is not pumpkin pie filling.)
- ½ cup (55g) chopped pecans
- ½ cup (77g) toffee bits
For the Caramel Glaze
- 1 can (14 oz) Sweetened Condensed Milk
- 1 cup (217g) light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon (4g) vanilla extract
- 1 (18g) tablespoon light corn syrup
- ½ teaspoon (3g) salt 3g
Decoration
- We used additional toffee bits and chopped pecans to sprinkle over our caramel glaze as a final detail.
Instructions
- 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.
OMGosh that looks and sounds incredible! :-) So creative :-) Love it!
Oh my! Going on my list! Have you (or anyone) tried making into mini pound cakes? Like the 6/pan molds you can get?