Southern Caramel Bundt Pound Cake: A Sweet Southern Classic

Serving: This cake is perfect for gatherings, potlucks, or a sweet finish to any meal. It pairs beautifully with a scoop of vanilla ice cream or fresh whipped cream for extra indulgence.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake also freezes well for up to 2 months.
Variations
Add Nuts: Fold in chopped pecans or walnuts into the batter for a nutty texture and added flavor.
Make it Chocolate: For a chocolate twist, add 1/4 cup of cocoa powder to the dry ingredients and stir in 1/2 cup of mini chocolate chips.
Spice it Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
FAQ
1. Can I use salted butter for the cake?
It’s best to use unsalted butter for the cake to control the level of salt, but you can substitute salted butter if that’s all you have, just omit the pinch of salt in the cake recipe.

2. Can I make the caramel glaze in advance?
Yes, you can prepare the caramel glaze ahead of time. Store it in an airtight container in the refrigerator for up to 1 week. Reheat gently before drizzling over the cake.

3. Can I use a different pan besides a Bundt pan?
Yes, you can use a tube pan or even a 9×13-inch baking dish, though the baking time may vary slightly.