Go Back
+ servings
Cake on a pedestal with caramel glaze and pumpkins in the background

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.