Toffee cake recipe condensed milk

I have such great admiration for people who bake elaborately decorated cakes with beautiful flowers and other frosting and fondant decorations! There are so many talented bakers and bloggers creating gorgeous desserts, and I always say that ‘someday’ I’ll take a cake decorating class to learn how to do it myself!

But – I know myself – and I really don’t have the patience (nor the artistic talent) to create such masterpieces! So that’s why simple and delicious dessert recipes like this Toffee Pecan Bundt Cake with Caramel Drizzle are more my speed!

This easy cake delivers on so many levels! A moist, sweet brown sugar cake is full of toffee bits and chopped pecans. Then – the cake is covered in a rich, sweet caramel drizzle that is sugary perfection!

As you can see here, this recipe makes a generous amount of that wonderful caramel that oozes down as you cut into the cake…

OMG this cake is fantastic! My husband Jack said this is one of the best cakes I’ve ever made!

And, while this toffee pecan bundt cake with caramel drizzle may not have gorgeous, colorful frosting flowers – this cake is so delicious, you and your guests won’t miss them one bit!

Recipe adapted from Lady Behind the Curtain

Serves: 10-12 servings

Prep time:

Cook time:

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Ingredients

For the Cake

• Non-stick cooking spray with flour
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 cup whole milk
• 1 bag (8-ounces) toffee pieces
• 1 cup pecans, chopped

For the Caramel Drizzle

• 14 ounces (1 can) sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract