Brown Sugar Pound Cake

Brown Sugar Pound Cake
Makes:
12
servings
Prep Time:
15
minutes
Total Time:
100
minutes
based on 46 reviews
5
Impress your family and friends with this delicious, moist cake!

In this recipe:

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Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups packed dark brown sugar
  • 3 large eggs
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
  • Powdered sugar (optional)

Directions:

PREHEAT oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

SIFT remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.

BAKE for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator.

NOTE: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.


Reviews:

Review This Recipe

Great new quick cake

 Star(s)

MARIE Tapscott from SACRAMENTO, CA

I made it for my family it was eaten so quickly I barely got a slice!! The cake was moist I did use rum to flavor the cake, it didn't need any icing or powdered sugar. Great!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Tried this two different ways

    Robyn Smith from New Park, PA

    I made this the original way first and my family said it was good but my son thought a little dry on the outside. I found it easy enough to make but this was my first pound cake so maybe I didn't do something quite right. The second time I split the batter and put chocolate chips in the middle because I love anything with chocolate chips! Again got a good review from the family but not my best dessert-according to them.

  •  Star(s)

    a bit different

    Loraine Miller from ,

    this was about the fifth pound cake I have made. I make a different pound cake every year for christmas, This was very different but it was also good, of course I made a glaze to put over it which made it better. I love to try different kinds of cakes and I will be baking this pound cake again. Thanks again for this site .

  •  Star(s)

    LOVE IT

    Vicki mullins from Clayton, GA

    So easy and very moist..My family love it... and yes, I will make it again.

  •  Star(s)

    Great cake

    Valerie P from EAGLE MOUNTAIN, UT

    This cake was easy to make and very moist and delicious. Will definitely make it again

  •  Star(s)

    Brown Sugar Pound Cake

    Terri McPherson from Sandpoint, ID

    This pound cake was one of the most delicious cakes I have ever prepared. I had fresh strawberries and raspberries to serve with this cake. The fresh fruit just enhanced the flavor of this pound cake. I took this cake with us to an evening music festival and it traveled very well. I would highly recommend this pound cake to anyone.

  •  Star(s)

    Very moist-

    dee gremminger from NORTH FOND DU LAC, WI

    My family really loved this cake. We took it to a picnic and it disappeared. I'll definitely be making it ahain and again.

  •  Star(s)

    brown sugar pound cake

    elaine hilton from LITTLE FALLS, NJ

    creamy and delicious. Easy to make and eat! Everyone will LOVE this delicious, wonderful dessert.

  •  Star(s)

    Cake Needed Moisture

    Susan Campbell from GRASS LAKE, MI

    I know cakes often contain a large amount of fat, and this one is no exception. Having read the other reviews, I eliminated one stick of butter, and added a cup of Libby's canned pumpkin. I also whipped up a simple caramel glaze for the top. Now the cake tastes as moist as I expected it to, and my family ate all of it in one day.

  •  Star(s)

    brown sugar pound cake

    Judy Lewis from SAINT LOUIS, MO

    i have a butterfly nordic 11 cup cake pan this size is just right and the cake tasted great also

  •  Star(s)

    Brown Sugar Pound Cake

    Charlotte Gohl from PHILADELPHIA, PA

    Wasn't quite sure of this one, but ended up liking it alot. I am used to the traditional pound cake recipe. This is a nice change of pace.

  •  Star(s)

    Flavoriffic

    S. Gail Delaney from EAST ORANGE, NJ

    I tried this recipe for a family dinner party. It was a hit, everyone thought the taste was great different from our traditional pound cakes.

  •  Star(s)

    Brown Sugar Lovers Cake

    Rivan Harter from ABERDEEN, NC

    I love the taste of brown sugar, this cake is great, I have baked it a couple of times and it is so easy and always comes out nice, family now ask for this special cake.

  •  Star(s)

    Brown Sugar Pound Cake

    Pam Camilleri from Sharbot Lake, ON

    This is absolutely delicious. It was moist and very flavourful. I did this up in two separate (smaller) bundt pans. I froze one for the weekend.

  •  Star(s)

    Tasty cake

    Jennifer Renken from OMAHA, NE

    This was very good. Followed the recipe almost exactly. I did not have enough evaporated milk, so used 5oz evap and added regular milk to make a cup. Baked it in a bundt pan for 50 minutes. Cake could use a dollop of whipped cream or a glaze on it, in place of sprinkled powdered sugar. Brought it to share at work and everyone liked it.

  •  Star(s)

    A big hit!

    Lori Dufour from Brookfield, CT

    I made this for Easter where I served it with Raspberries and whipped cream. It was a big hit at home and work. An excellent recipe.

  •  Star(s)

    Brown Sugar Pound Cake

    Rosemary LeGuin from SALADO, TX

    I was so excited about making this cake, but was so disappointed in the taste. My husband said there was none! I went back and looked at the recipe thinking I left something out, but no. I only used one T of rum; maybe I should have used 2.

  •  Star(s)

    It a keeper!!

    Cheryl Aschauer from GERMANTOWN, WI

    Super easy and tastes great. I will make this again and again!!!!!

  •  Star(s)

    Debbie Roupe

    Debbie Roupe from FAIRMONT, WV

    I choose this recipe for my parents birthday (both on the same day). When I was a young girl I would sneak lumps of brown sugar out of the canister. Leaving a trail of crumbs, I would alway deny my little mess. This cake served as a reminder to my parents that I still LOVE brown sugar.

  •  Star(s)

    A success with family

    Maureen Krueger from HARBOR BEACH, MI

    I made this for our Easter family dinner this weekend and it was a hit with all. It is very easy to make. I used an Angel food cake pan because that's what I had so I crushed walnuts and put them on the top while baking which just added to the cake. I didn't have on hand but tribbling carmel or chocolate over that would have been delicious also. Easy-- try it you'll be surprised.

  •  Star(s)

    New

    Anita Shannon from HINESVILLE, GA

    This is a really good twist on a cake, great varity for a dessert.

  •  Star(s)

    good and easy cake to make

    Patti Ivie from SENECA, SC

    Really a nice moist pound cake and the brown sugar and carnation milk really give it good flavor... I didn't add the Rum but will next time I make it..... This will be a good cake to make and take to school bake sales and give to friends.......

  •  Star(s)

    a big success

    sandy wright from PITTSFIELD, ME

    Biscuits, doughnuts, and pound cakes have always given me problems, but now with this recipe I can take pound cake off the list of baking problems. This pound cake is yummy and easy. I didn't have rum extract and used vanila and it worked. It was great all by itself and also with ice cream and strawberries.

  •  Star(s)

    Family favorite

    Dianna Rostis from INDIANA, PA

    This is the easiest cake to make. It's great for bake sales, parties or just a simple dessert for after dinner.

  •  Star(s)

    Brown Sugar Pound Cake

    CAROL CRAWFORD from IOLA, KS

    This is so easy and good. Great cake for my Sorority and Club meetings. They just loved it.

  •  Star(s)

    Great new quick cake

    MARIE Tapscott from SACRAMENTO, CA

    I made it for my family it was eaten so quickly I barely got a slice!! The cake was moist I did use rum to flavor the cake, it didn't need any icing or powdered sugar. Great!!

  •  Star(s)

    brown sugar pound cake

    Mandy Erickson from VERNON, UT

    The batter was yummy, and it smelled fantastic, but I really just didn't like the cake. Don't know why

  •  Star(s)

    great taste

    emily profeta from SHIRLEY, NY

    this cake is so easy to make the taste is great with ice cream

  •  Star(s)

    brown sugar pound cake

    patricia johnson from LUFKIN, TX

    i make this cake and it was so easy to make. i make this cake for my grandson on his birthday because he love brown sugar.he love it he want me to make it agone for him.

  •  Star(s)

    Refreshing flavor!

    Cheryl Hackbarth from MAPLE PARK, IL

    Wow! For all pound cake lovers - this is a delicious and easy recipe. Very moist and a melt-in-your-mouth texture. I left out the rum extract. We ate it warm before it had cooled completely and were not disappointed when it cooled. The sweet flavor of the brown sugar makes it so fresh! Good with breakfast coffee or evening dessert! I will put this recipe in my permanent recipe box collection! Thanks so much!

  •  Star(s)

    better then ....

    GINNY EDMUNDSON from CLYDE, NC

    I had another recipe for brown sugar pound cake. This one is easier to make and the taste is great. Stays fresh a long time. I cut it i half to freeze 1/2 for later when unexpected company comes. Just wish all pound cakes sis not have so much fat! But that is what makes it taste so good!

  •  Star(s)

    brown sugar cake

    mj hogan from BISCOE, NC

    Thr recipe is easy to follow and taste were good.

  •  Star(s)

    Lighter than a pound cake!

    BETTY BRUFFY from KINGWOOD, TX

    One of the easiest to make, and it has a lighter texture than the traditional pound cake. I topped it with a brown sugar & rum glaze for a little extra "kick," and it tastes great!

  •  Star(s)

    Easy Cake

    Phyllis Miracle from CLARKSVILLE, TN

    I bet this would be good with a praline icing I have.

  •  Star(s)

    Melt in your mouth!

    Chris Emery from VERNON, CT

    This cake melts in your mouth. I made it in a bundt pan and it baked up in 45 minutes. Also, I used 2 tablespoons of Kahlua instead of the rum extract. Delicious! The pound cake called for a Carnation frosting, but the recipe wasn't included with the cake directions; I just sprinkled powdered sugar over the top for eye appeal. This is definitely a new family favorite.

  •  Star(s)

    Best Pound Cake Ever!

    Tammy Unger from OTWAY, OH

    This recipe could not be rated anything, but an 5 because it couldn't be more perfect. Absolutely amazing! I have gotten the biggest compliments. Now I have to make it for almost every family event they all liked it so much, that makes me very happy. I put a strawberry glaze on mine. (I was asked by a family member who loves strawberries.)

  •  Star(s)

    Heavenly

    KAREN GRACE from DALLAS, TX

    Several of my classmates and I meet at least once the month and I baked this cake. It was simple to make and very delicious. They all had to have the recipe and wanted to know where I got it.

  •  Star(s)

    Yummy easy cake

    Joan Santos from MOUNT HOPE, KS

    Easy to make, moist and just wonderful. I'm opening a cafe soon and this cake will be on the menu.

  •  Star(s)

    Good Cake

    JENNIFER RAFFENSBERGER from YORK, PA

    Cake had an interesting flavor. Everyone who tried it liked it.

  •  Star(s)

    mmmmmm good

    JUDY ESTES from INDIANAPOLIS, IN

    This was great. I made last night for company dinner, it was gone.

  •  Star(s)

    brown sugar pound cake

    jeannette fredericks from berwick, NS

    sounds very good ,i will definitly try

  •  Star(s)

    Sophisticated, a little out of the ordinary.

    nikki pals from PALATINE, IL

    This is a wonderful change from the plain pound cake that many people make. This was moist and tender. I may try adding a streusel filling and top to the next one for a little change. This has a bit of a butterscotch taste as a result of the brown sugar. So if you like blondie brownies or oatmeal scotchies you have to try this!

  •  Star(s)

    Great!!

    Linda Hanacek from SAGAMORE HILLS, OH

    Tried the cake & loved it!!

  •  Star(s)

    Brown sugar cake

    colleen gurnee from WEST CHESTERFIELD, NH

    I was so suprised as I didn't think my husband but he sure did. Even took some into work to share. Not like him!!

  •  Star(s)

    MUST BE ME

    Linda Sharp from TOLEDO, OH

    MY FIRST TRY-my family told me the cake was dry and tasted like bread

  •  Star(s)

    Brown Sugar Pound Cake

    Joan Randall from CAPE CORAL, FL

    The addition of rum and dark brown sugar made this cake special! It was such a hit with my family that I made several to give away during the holidays.

  •  Star(s)

    Okay

    Jessie Borklund from Lakeland, GA

    It was good but not quite as sweet as a pound cake should be. But that might be a good thing for the kods!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 450
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 12g (60% of DV)
  • Cholesterol: 105mg (35% of DV)
  • Sodium: 430mg (18% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 34g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Brown Sugar Pound Cake

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups plus 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups packed dark brown sugar
  • 3 large eggs
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
  • Powdered sugar (optional)

 

Directions

PREHEAT oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

SIFT remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.

BAKE for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator.

NOTE: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.

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