I made this for a family dinner, i am the baker in the family. I had quite a bit more batter than would fit in my bundt pan so I put the excess batter in a small loaf pan was yummy. We all loved it, I followed the recipe exactly with exception I used 3/4 cup of buttermilk and 1/2 cup of dark good quality rum in cake, oh boy delicious! I added 2tbsp of rum to caramel sauce while it was cooking this cake is awesome.

When I made this cake the first time it stuck in the pan and subsequently fell completely apart. I was so disappointed. After looking at the reviews, on my second try I lightly coated the toffee bits with flour before adding. I greased and floured a tube pan AND cut out and placed a wax paper round in the bottom of the pan. I also allowed the cake to cool in the pan for 20 minutes before removing. The cake came out smoothly and intact. I then removed the wax paper which stuck to the cake without any problems. Also, the tube pan held all the batter.

When making the caramel glaze, I recommend constant stirring, otherwise it will scorch.

I have not tasted it yet as it is for a s poo ecial occasion tomorrow. Smells yummy!

I baked this cake and it IS super yummy! I’ve actually baked it in two separate occasions and it turned out perfectly the first time and I just love how the glaze turned out…(the cake turned out perfectly the second time as well, the glaze was the only difference the second time) it was a little crunchy the first time, but the second time I baked it the glaze was not that consistency at all… it was moist and gooey, which is the way it’s supposed to turn out but I personally like the glaze being a little crunchy. I tried to duplicate the glaze when I made it the second time and my attempt was just that… an ‘attempt’! I think I must’ve boiled the glaze longer the first time, or possibly added a tad more sugar or maybe a tad less sugar? I don’t don’t know how I got it to be crunchy the first time but I appreciate any comments or feedback as to what made it so yummy and crunchy!! Thanks!

I made this cake, used a 9×13 pan, cut the baking time time to 55 minutes, decreased the oven temperature 25 F and made a Caramel icing for it ( my daughters request). It was so good. I had many people try it and rave about it. I sprinkled the toffee bits in a middle layer and that worked well. Next time I will try it as a coffee cake. Well worth the effort to make.


1 ½ 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
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

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 …

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