Easy brown sugar bundt cake recipe with salted caramel sauce – make a statement with this easy and delicious cake that doubles as a centerpiece!
Brown Sugar Bundt Cake? You better believe it! After the success of my brown sugar cookies, I decided to tweak another favorite recipe with brown sugar.
I believe everything is better in a bundt. Bundt cakes require little to no additional effort but yet feel so special.
A beautiful bundt pan elevates a cake, making a statement. They make a beautiful centerpiece {and would nestle in nicely to this one} and ice without a fuss.
I adapted the Million Dollar Pound Cake recipe {one of my absolute favorites} into a beautiful brown sugar bundt cake with caramel sauce. I love brown sugar everything, especially in fall. It gives a deeper, rich flavor and color for a delicious twist.
Of course what is cake without frosting? This brown sugar bundt cake can stand on its own, but I love adding a little “frosting” for fun. It is an easy way to decorate a bundt cake and to dip each and every bite, because you’re worth it.
On occasion, my sister has been joining me in the kitchen to develop recipes. It’s been so much fun, but so helpful as well. She and I have different styles.
She takes recipes very literally and asks a lot of questions, which helps me in writing the recipe in a more effective way for you. This was her first bundt cake and it turned out amazing. I can’t wait for you to try it!
Table of Contents
More Cake Recipes to Love:
- Decorated Banana Cake Recipe
- The Easiest Donut Cake
- Orange Pound Cake
- Apple Pound Cake
- Crazy Good Pumpkin Cake with Cream Cheese Frosting
Brown Sugar Bundt Cake
Ingredients
- 2 c butter softened
- 3 cups brown sugar lightly packed
- 6 eggs
- 4 c flour
- 3/4 c milk
- 1 Tbsp vanilla
Instructions
- Preheat oven to 300 degrees.
- In a mixing bowl, beat butter 5 minutes until it’s a creamy light yellow {don’t skip this step}.
- Beat in brown sugar until fluffy.
- Add eggs until just incorporated.
- Alternate beating in flour and milk on low speed and add vanilla.
- Pour into a well greased {shortening and a dust of flour} bundt pan.
- Bake 90 minutes.
- Cool on a wire rack 15 minutes and carefully trim off the excess with a kitchen knife.
- Turn over onto a platter or cake pedestal.
- Optional: top with salted caramel sauce
My daughter Is making this for thanksgiving. We got ready to put it in the oven and realized there is no oven temp on the recipe so I hope we guessed correctly ????
YIKES! 300 degrees.
The cake looks amazing and I bet it tastes even better being that it’s made with brown sugar. My Big Fat Greek Wedding is my favorite movie, and I LOVE that part…I always reference it, but no one seems to know what I’m talking about, lol. Glad to see someone else thinks it’s as funny as I do. Thanks so much for sharing at Mix it up Monday 🙂
Ha! I could watch it again and again! Thank you!