Get ready to transform your ordinary baking routine into a mouthwatering autumn experience! This Pumpkin Toffee Pecan Pound Cake is not just a dessert – it's a slice of seasonal heaven that will make your taste buds dance with joy. Imagine a rich, moist pound cake infused with the warm, comforting flavors of pumpkin, studded with crunchy pecans and sweet toffee bits that create an irresistible texture in every single bite. Whether you're looking to impress guests at a fall gathering or simply craving a decadent treat that screams "cozy season", this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 70 mins
Total Time: 85 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box pound cake mix
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from sticking.
- In a large mixing bowl, combine the pound cake mix and pumpkin puree. Use a hand mixer or stand mixer on medium speed to blend them until well incorporated.
- Add the eggs, vegetable oil, and vanilla extract to the bowl. Continue mixing on medium speed for about 2 minutes, or until the batter is smooth and creamy.
- Gently fold in the toffee bits and chopped pecans using a spatula. Ensure that they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve. Enjoy your delicious Pumpkin Toffee Pecan Pound Cake!
Tips
- • Make sure all ingredients are at room temperature before mixing to ensure a smooth, even batter • Don't overmix the batter – mix just until ingredients are combined to keep the cake tender • Use a toothpick or cake tester to check doneness, ensuring it comes out clean from the center • Let the cake cool completely before slicing to prevent crumbling • Store the cake in an airtight container at room temperature for up to 3-4 days • For extra indulgence, serve with a dollop of whipped cream or a drizzle of caramel sauce • Toast the pecans before adding them to the batter for an enhanced nutty flavor
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 75mg
