Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Brown Sugar Pound Cake With Caramel Icing

Apr 10, 2013

I have to hand it to Pinterest for directing me to yet another fabulous recipe.  I pinned this recipe weeks ago and had been dreaming of it ever since.  While I was home my mom and I decided to make it.  This is one of the best cakes I have ever made.  Keep in mind it is not good for you- it has 3 sticks of butter and lots of sugar but trust me it is worth the extra calories.  The inside has toffee bits mixed in and the top is covered with the most delish caramel icing- are you drooling yet?  Trust me and make this cake for your next big occasion!

Brown Sugar Pound Cake Recipe (serves 12 to 16)

Original Recipe from Lady Behind the Curtain



1-1/2 cups butter, softened

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

1 – 8 ounce bag of toffee bits

1 cup pecans, chopped

1 recipe CARAMEL DRIZZLE  (caramel drizzle recipe below)

Caramel Drizzle Recipe (makes 1-1/2 cups)


1 – 14 ounce can sweetened condensed milk

1 cup brown sugar, packed

2 tablespoons butter

1/2 teaspoon vanilla extract


In a medium saucepan, combine condensed milk and brown sugar; bring
to a boil over medium-high heat, whisking frequently.  Reduce heat, and SIMMER for 8 minutes, whisking frequently.  Remove from heat; whisk in butter and vanilla.  Let cool for 5 minutes before using.  NOTE:  Make sure you drizzle the caramel while it’s still HOT.  When cooled the caramel does somewhat harden.

Cake Directions

Preheat oven to 325 degrees.  Spray a 12 cup Bundt pan with nonstick baking spray with flour.  Set aside.

Beat the butter until creamy.  Add sugars, beating until fluffy.  Add
eggs, one at a time, beating well after each addition.  In a medium
bowl, combine flour, baking powder, and salt.  Gradually add flour
mixture to butter mixture in thirds, alternately with milk, beginning
and ending with flour mixture.  Beat until just combined.  Stir in
toffee bits and pecans.  Spoon batter into prepared pan.  Bake until a
wood pick inserted near the center of cake comes out clean, 75 to 85
minutes.  TIP: 
Cover the top with foil to prevent excess browning is necessary.  Let
cake cool in pan for 10 minutes.  Remove from pan, and let cool
completely on a wire rack.  Spoon Caramel Drizzle over cooled cake. 
This recipe is from The Taste of the South’s Southern Cakes Magazine.



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  1. Yum. I mean real yum. I love caramel icing!

  2. Melissa W. says:

    Oh my word. That looks so freaking yummy!

  3. Gah! I really want to make that but I don't need it. I just need one little piece….

  4. Yes I am drooling!!Anything with caramel. YUM!

  5. Nat says:

    My mouth is watering just looking at this picture! Yum!

  6. 17 Perth says:

    Holy cow. This looks amazing.

  7. Alicia xoxxo says:

    Ohhh that looks divine! I def want to make this!

  8. This looks amazing!! Definitely going to be making this sometime soon!

  9. I am literally drooling! This sounds incredible!

  10. Alexa says:

    Oh my goodness this looks insanely amazing. What a treat.

  11. Natalie says:

    Cannot wait to try this!

  12. Sara Mueller says:

    It looks sooooo good! I may just need to do it!

  13. Taylor says:

    yum! i have to make a birthday cake this weekend and this may be just the one!

  14. Do you use salted or unsalted butter?