Cake on a pedestal with caramel glaze and pumpkins in the background

Although school has started and the autumn equinox is fast approaching, it’s not quite fall on the Gulf Coast. In fact, it’s hot as all get out–we seem to be stuck somewhere between the fifth and six circles of Hades. The humidity is so pressing that when I go outside it feels as if someone is smothering me with a hot, damp, wool blanket. That said, (seemingly) everywhere else people are preparing to revel in crisp cool evenings, apple picking, cider drinking, Pumpkin Spice Latte- swilling fall festivity and making us all fantasize about living elsewhere. To seek solace, I turn to baking. A Brown Sugar Pound Cake with Salted Caramel Glaze, to be exact.

This Brown Sugar Pound Cake with Salted Caramel Glaze, what I like to call “the pound cake to ease the sorrow of neverending summer,” is a simplistic pound cake recipe with no cream cheese or sour cream for added fat and flavor. But it is a good one, and one that first bite literally melts in the mouth. The salted caramel glaze is subtle (and easy) thanks to the addition of a dollop of high-quality jarred caramel sauce. I use William Sonoma‘s because I think it’s delicious, and I could eat it with a spoon.

cake with jar of caramel sauce in background

I wanted something reminiscent of autumn (but not entirely autumnal though because frankly, it’s 9768° outside). This recipe is all the more special because was the first thing that I have made with the eggs my gorgeous Welsh Harlequin ducks have laid. We have raised them from the time they were three-day-old ducklings. They live in a house that my husband built in our backyard with a spacious run, and we love them. They’re friendly little creatures, and their adorable waddles bring us joy. And the eggs are seriously delicious.

I have heard that duck eggs make baked goods loftier, richer, and generally just better. I am a convert. That’s not to say that you can’t make these recipes with regular chicken eggs. This cake is the bomb dot com, no matter what eggs you use.

Cake on a pedestal with caramel glaze and pumpkins in the background
3.08 from 13 votes

Brown Sugar Pound Cake with Salted Caramel Glaze

Course Dessert
Cuisine American
Keyword brown sugar pound cake, brown sugar pound cake with salted caramel glaze, caramel pound cake, salted caramel pound cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 24
Author Amanda



  • 2 cups firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup two sticks butter, softened
  • 1/2 cup vegetable oil
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract


  • 1 cup powdered sugar
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons good-quality caramel sauce
  • sea salt optional


  1. Generously grease and flour a bundt pan (do not preheat the oven).
  2. Beat sugars and butter at medium speed with an electric mixer until light and fluffy, about eight minutes.
  3. Add oil, and beat until blended.
  4. Add eggs, one at a time, beating just until incorporated.
  5. Combine flour, baking powder, and salt in a small bowl.
  6. Alternate milk and flour mixture in thirds, beginning and ending with flour mixture.
  7. Beat at low speed just until blended after each addition.
  8. Stir in vanilla extract.
  9. Pour batter into prepared bundt pan.
  10. Bake at 325° for 1 hour and 20 minutes (check with a wooden pick at around an hour–a few moist crumbs should cling to the pick).
  11. Cool in pan on wire rack 10 minutes.
  12. Invert from pan and cool on wire rack.
  13. While cake cools, stir milk into powdered sugar.
  14. Melt caramel sauce in a microwave until pourable and whisk into the icing.
  15. When cake is completely cool, slowly pour icing over cake (put a piece of foil or parchment underneath the rack to make cleanup easier).
  16. Let set and enjoy.

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  23. Hey Toni! I don’t know if browned butter would work with this cake because the butter in this cake is only softened, not melted and toasted. I absolutely have a caramel sauce recipe from my tart recipe:

    Melt 1 cup (2 sticks) butter and 1 1/3 cups packed brown sugar together in a medium saucepan. Cook until it bubbles, whisking constantly, over medium heat, and then cook for two minutes. Remove from heat and whisk in one-half cup of heavy cream until mixture is a smooth sauce. Cool caramel about 20 minutes.

  24. Hi Lemon Baby–this sounds wonderful–how would brown butter work w this? Do you have a homemade caramel recipe by chance?

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