Butter Pecan Pound Cake is a decadent, Southern-style dessert that combines the richness of a buttery pound cake with the warm, nutty flavor of toasted pecans and a silky caramel glaze. Baked in a classic Bundt pan and finished with a drizzle of homemade caramel, this cake is a show-stopper for holidays, family gatherings, or any occasion that calls for something extra special.

Why You’ll Love This Recipe

This cake is a warm and comforting crowd-pleaser with classic Southern charm.

Buttery richness: The combination of butter, brown sugar, and eggs gives the cake a dense, moist texture.
Toasted pecans: Add nutty crunch and a warm, toasty flavor to every bite.
Caramel glaze: A luscious finishing touch that elevates the entire dessert.
Great for gatherings: Serves a crowd and is easy to transport.
Make-ahead friendly: Even better the next day as the flavors settle.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
1 cup brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1½ cups chopped pecans, toasted

For the Caramel Glaze:

½ cup unsalted butter
1 cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
Additional toasted pecans for topping (optional)

directions

Prepare the Cake:

Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Stir in the vanilla extract and toasted pecans.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Prepare the Caramel Glaze:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar.
Cook while stirring constantly for about 3–4 minutes, until the sugar dissolves and the mixture is smooth.
Remove from heat and stir in the heavy cream, vanilla extract, and salt.
Let the glaze cool slightly before drizzling over the cooled cake.

Garnish & Serve:

Once glazed, sprinkle additional toasted pecans on top if desired.
Slice and serve as is, or with a scoop of vanilla ice cream or whipped cream.

Servings and timing

Serves: 12–16 slices
Prep Time: 20 minutes
Cook Time: 75–85 minutes
Cooling Time: 1 hour
Total Time: About 2 hours

Variations

Spiced version: Add ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg to the batter.
Bourbon twist: Stir 1 tablespoon bourbon into the caramel glaze for depth.
Nut alternatives: Swap pecans with walnuts or almonds if preferred.
Mini cakes: Bake in mini Bundt pans for individual servings (reduce bake time to 20–25 minutes).
Chocolate drizzle: Add a drizzle of melted chocolate over the caramel for a richer finish.

storage/reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap slices or the whole cake (without glaze) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight and glaze before serving.
Warm individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Can I use buttermilk instead of whole milk?

Yes, buttermilk adds a slight tang and extra moisture to the cake.

Do I need to toast the pecans?

Toasting enhances the flavor and adds crunch, but you can use raw pecans if preferred.

Can I make this in a loaf pan?

Yes, divide the batter between two loaf pans. Adjust baking time to 60–70 minutes.

What if I don’t have heavy cream for the glaze?

You can substitute with whole milk, but the glaze will be slightly thinner.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean with just a few moist crumbs.

Can I make this cake ahead of time?

Yes, the cake can be baked and stored (unglazed) for 1–2 days before serving.

Should the cake be refrigerated?

It’s not required unless your kitchen is very warm or humid, but refrigerating will extend freshness.

Can I double the glaze for extra drizzle?

Absolutely—just double all the glaze ingredients for a more generous topping.

What’s the best way to toast pecans?

Spread on a baking sheet and toast at 350°F for 6–8 minutes, stirring once.

Can I use salted butter?

Yes, but reduce the added salt in the recipe by half.

Conclusion

Butter Pecan Pound Cake is a celebration of Southern flavors, pairing a tender, buttery crumb with the nutty crunch of toasted pecans and a rich caramel glaze. This cake is the perfect dessert for family gatherings, holiday tables, or whenever you want to treat yourself and your guests to something truly special. Serve it once, and it’s sure to become a new favorite.