Rich, buttery, and studded with toasted pecans, this Southern-inspired pound cake is pure comfort in every slice. Finished with a warm caramel glaze and a sprinkle of extra pecans, it’s the kind of dessert that turns any gathering into a celebration.
🛒 Ingredients
For the Cake
Unsalted butter (softened) 1 cup (2 sticks)
Granulated sugar 2 cups
Large eggs (room temperature) 4
All-purpose flour 3 cups
Baking powder 2 tsp
Salt ½ tsp
Whole milk 1 cup
Vanilla extract 2 tsp
Chopped pecans (toasted) 1½ cups
For the Caramel Glaze
Brown sugar (packed) 1 cup
Unsalted butter ½ cup
Milk or heavy cream ¼ cup
Vanilla extract 1 tsp
Extra pecans For garnish
👨🍳 Instructions
Prep the pan
Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
Cream the base
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Mix the dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Combine & fold
Add dry ingredients to the butter mixture, alternating with milk. Mix until just combined—don’t overbeat.
Gently fold in toasted pecans.
Bake
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before glazing.
Make the glaze
In a saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly and bring to a gentle boil.
Cook for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla.
Finish & serve
Pour warm glaze over the cooled cake, letting it drip down the sides. Garnish with extra pecans.
Slice and serve with coffee, whipped cream, or a scoop of vanilla ice cream.
🍽️ Tips & Variations
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