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Million Dollar Pound Cake

Prep Time:

10 Minutes

Cook Time:

80 Minutes



About the Recipe

Podcast Guest Tracy Nooner shares the best pound cake she's ever had!


Pound Cake:

  • 8oz cream cheese, room temperature

  • 3 sticks salted butter, room temperature

  • 2 1/2 cups of granulated sugar

  • 6 eggs

  • 2 tsp Mexican vanilla bean paste or Vanilla extract

  • 1 tsp lemon extract

  • 1 tsp almond extract

  • 3 cups cake flour


  • 3/4 cup salted butter

  • 2 cups granulated sugar

  • 1.5 cups evaporated milk

  • 1.5 tsp vanilla extract

  • pinch of sea salt (optional)


  • 4oz Heath Bits O'Brickle and English Toffee Baking Bits

  • 1/3 cups of chopped pecans


Step 1:

Preheat oven to 325 degrees. In a large bowl, cream butter and cream cheese together until smooth. Add sugar and beat until fluffy. Add eggs, one at a time, mixing with every addition. Add flour 1/2 cup at a time, mixing with every addition. Add vanilla bean paste or extract, almond extract, and lemon extract;mix well.

Step 2:

Pour into a greased 10 inch bundt pan. Bake at 325 degrees for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick into the center of the cake will come out clean.

Step 3:

To make caramel:

Melt butter in a saucepan over medium-low heat. Add sugar and stir until the sugar and butter are combined. Cook on low heat until sugar and butter turn an amber color/caramel color. Carefully whisk in evaporated milk. Continue to stir until caramel is smooth. 10-12 minutes. Add vanilla and sea salt. Pour caramel into a glass container;let cool.

Step 4:

To assemble:

Pour warm caramel on pound cake, add toffee bits and chopped pecans.

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