Description

This Butter Pecan Pound Cake is a moist, buttery dessert loaded with toasted pecans and finished with a luscious caramel glaze. A classic Southern pound cake that’s perfect for holidays, celebrations, or anytime you’re craving comfort in cake form.

Ingredients

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 tsp baking powder
1/2 tsp salt
1 cup whole milk
1 tsp vanilla extract
1 1/2 cups chopped pecans, toasted

For the Caramel Glaze:

1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
Optional: additional toasted pecans for topping

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Instructions

Prepare the Cake:

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

2. Prepare the Caramel Glaze:

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

3. Garnish & Serve:

Sprinkle with extra toasted pecans if desired. Serve and enjoy!

Notes

For deeper flavor, use dark brown sugar in the glaze.
Store covered at room temperature for 2–3 days or in the fridge for up to 5 days.
Can be made a day ahead—the flavor improves overnight!