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Pumpkin Toffee Pecan Pound Cake

Last Updated On: September 07, 2023 | Published: September 23, 2022 by Melissa Diamond | 3 Comments
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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!

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:

  1. Prepare the Pan: First, Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)
  1. Preheat: Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
  1. Flour Mixture: In a separate bowl whisk the all purpose flour, baking powder, and spices to combine, set aside for later.
  1. 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.
  1. Eggs: Add the room temperature eggs one at a time blending after each to incorporate.
  1. Pumpkin Mixture: In another bowl, stir together the canned pumpkin, ½ cup milk, and vanilla extract.
Pumpkin Mixture for Pumpkin Pound Cake
  1. 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.
Pumpkin Toffee Pecan Pound Cake
  1. Fold in the chopped pecans and toffee bits.
Folding Toffee Bits and Pecans into Cake Batter

  1. 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!).
Pumpkin Toffee Pecan Cake
  1. 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
  1. 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.

  1. 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.
  1. 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.
Homemade Caramel Glaze in Saucepan
  1. 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!

Pumpkin Toffee Pecan Pound Cake

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.

Pumpkin Toffee Pecan Pound Cake

Recipe FAQs

No, this cake is fine at room temperature, in an airtight container or under a cake dome

Yes! This cake freezes great. 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.

Wrap the pound cake in plastic wrap followed by aluminum foil. Then, place in the freezer. It will stay fresh for up to three months.

To thaw, move the wrapped pound cake to the refrigerator the day (or night) before, and then move to the kitchen counter the next morning to continue thawing as needed.

Since bundt cakes and pound cakes are larger than cake layers, they take a bit more time to thaw. This is why we prefer to move them to the refrigerator well in advance.

For our Pumpkin Toffee Pecan Pound Cake, we used a 15 cup bundt cake pan (with 12 cup baking capacity).

If you are using a smaller bundt pan, the general rule of thumb is to allow at least 1 ¼ inch from the top of the batter to the top edge of the pan. (Or, don't fill the pan more than ¾ full.) This will prevent the batter from overflowing.

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

BY Melissa and Bebe
This moist Pumpkin Toffee Pound Cake is so moist and has amazing flavor from pumpkin, toffee, pecans, spices, and a caramel glaze!
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Course: Dessert
Servings: 15
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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.

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
4.89 from 9 votes (9 ratings without comment)

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3 Comments

    1. No, I’ve only made it once. If you’ve not tried it, do not delay. It is seriously one of the best tasting cake recipes! I made it two years ago and am going to make it again in a couple days. I forgot to add the needed ingredients on my grocery list today. I bet you can use the mini pans, but watch it closely as they’ll cook much faster. I recommend spooning the icing on and save the fuss. I wasted a lot of time using a Wilton bottle. The icing was to thick to easily pipe and I prefer the look of the spoon method.

      Reply