This buttered pecan pound cake is a celebration of Southern baking at its finest. Rich, moist, and incredibly flavorful, it blends buttery pound cake with toasted pecans and a luscious vanilla-caramel glaze that drips over the top like a golden ribbon. It’s the kind of dessert you serve with pride at family gatherings, holidays, or whenever you want to impress.

If you love rich pound cakes with an unforgettable nutty flavor, you’ll also enjoy King Arthur’s butter cakes or similar moist bakes from Taste of Home.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• ½ tsp almond extract (optional for depth)

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup whole milk

• 1 ½ cups chopped toasted pecans

For the Vanilla Caramel Glaze:

• ½ cup packed brown sugar

• ¼ cup heavy cream

• 4 tbsp unsalted butter

• 1 tsp vanilla extract

• Pinch of sea salt (optional for balance)

• ½ cup powdered sugar (sifted, for thickening)

Instructions

1. Toast the Pecans

Start by toasting your pecans. Place them in a dry skillet over medium heat and stir constantly for 3–4 minutes until aromatic. Let them cool completely.

2. Prepare the Pound Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan generously.

2. In a large bowl, cream together butter and sugar until light and fluffy (about 4 minutes).

3. Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with milk.

6. Fold in the toasted pecans until evenly distributed.

3. Bake

• Pour the batter into the prepared Bundt pan and smooth the top.

• Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

• Let it cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

4. Make the Glaze

1. In a small saucepan, melt brown sugar, butter, and cream over medium heat. Stir constantly.

2. Bring to a gentle boil for 2–3 minutes.

3. Remove from heat, stir in vanilla and sea salt.

4. Whisk in powdered sugar gradually until the glaze reaches a pourable consistency.

5. Glaze and Serve

• Drizzle the caramel glaze over the cooled cake, allowing it to drip naturally.

• Top with extra toasted pecans for texture and elegance.

Tips & Variations

• Don’t skip the toasting: Toasting pecans enhances their flavor significantly.

• Glaze thickness: Adjust the powdered sugar to make the glaze thicker or thinner.

• Freezing: This cake freezes beautifully. Wrap it tightly and freeze without the glaze for up to 3 months.

• Bundt pan note: Always grease thoroughly—even better, use a baking spray with flour to prevent sticking.

• Optional twist: Add ¼ tsp cinnamon to the batter for a warm undertone.

Storage

• Counter: Store covered for up to 3 days.

• Refrigerator: Keeps well for 5–6 days in an airtight container.

• Freezer: Freeze slices or the whole unglazed cake for up to 3 months.

Time & Yield

• Prep Time: 20 minutes

• Cook Time: 65 minutes

• Cooling & Glazing: 30 minutes

• Total Time: 1 hour 55 minutes

• Yield: 12 slices

• Calories per slice: ~420 kcal

Tools Used

• Bundt pan (10–12 cup capacity)

• Stand mixer or electric hand mixer

• Cooling rack

• Heavy-bottomed saucepan

• Silicone spatula and whisk

Why You’ll Love This Cake

• Moist and tender with every bite

• Balanced sweetness from caramel glaze

• Crunchy pecans in every slice

• Eye-catching presentation for special occasions

• Easy to prep ahead for events

Discover More Cakes You’ll Love

• Lemon Cream Cheese Pound Cake – AllRecipes

• Pecan Upside Down Cake – Sally’s Baking Addiction

• Vanilla Bean Bundt Cake – Serious Eats

 Final Thoughts

If you’re searching for the perfect holiday pound cake, this Buttered Pecan Pound Cake hits all the right notes—rich, moist, nutty, and wrapped in a silky vanilla caramel glaze. It’s the ultimate dessert centerpiece that will leave your guests asking for seconds.

Want more sweet inspiration? Keep baking with us at clickthec.com for more desserts worth celebrating!

Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

Rich, buttery, and packed with toasted pecans, this Southern-style pound cake is topped with a creamy vanilla caramel glaze—perfect for holidays or cozy afternoons.

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Ingredients Method Notes

Ingredients

  

• Ingredients
• For the Cake:
• 1 cup 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 1 cup chopped pecans toasted in butter
• For the Vanilla Caramel Glaze:
• ½ cup packed brown sugar
• ¼ cup unsalted butter
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt

Method

 

1. Instructions
2. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
3. Toast the chopped pecans with a bit of butter in a skillet over medium heat until fragrant. Set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes).
5. Beat in the eggs, one at a time, followed by vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
8. Fold in the toasted pecans.
9. Pour batter into prepared pan and smooth the top.
10. Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12. For the Glaze:
13. In a small saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly.
14. Add heavy cream, vanilla extract, and a pinch of salt. Simmer 3–4 minutes until slightly thickened.
15. Drizzle warm glaze over cooled cake. Garnish with extra pecans if desired.

Notes

Notes

You can brown the butter for a deeper nutty flavor.

Replace milk with sour cream for a richer texture.

Pairs wonderfully with vanilla ice cream or whipped cream.

Store covered at room temperature for 2–3 days.