Southern Pecan Pound Cake with Caramel Drizzle Rich, buttery, and loaded with toasted pecans, this Southern-style pound cake brings comfort and warmth to every slice. Topped with a smooth caramel glaze and extra crunchy pecans, it’s the kind of dessert that makes any moment feel like a special occasion. Ingredients For the Cake Ingredient Amount Unsalted butter (softened)1 cup (2 sticks)Granulated sugar2 cups Large eggs (room temperature)4All-purpose flour3 cups Baking powder2 tspSalt½ tsp Whole milk1 cup Vanilla extract2 tsp Toasted pecans (chopped)1½ cups For the Caramel Glaze Ingredient Amount Brown sugar (packed)1 butter½ cup Milk or heavy cream¼ cup Vanilla extract1 tsp Extra pecansFor garnish Instructions 1. Prepare the…
Rich, buttery, and loaded with toasted pecans, this Southern-style pound cake brings comfort and warmth to every slice. Topped with a smooth caramel glaze and extra crunchy pecans, it’s the kind of dessert that makes any moment feel like a special occasion.
Ingredients
For the Cake
| Ingredient | Amount |
|---|---|
| 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 |
| Toasted pecans (chopped) | 1½ cups |
For the Caramel Glaze
| Ingredient | Amount |
|---|---|
| Brown sugar (packed) | 1 cup |
| Unsalted butter | ½ cup |
| Milk or heavy cream | ¼ cup |
| Vanilla extract | 1 tsp |
| Extra pecans | For garnish |
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan generously to prevent sticking.
2. Cream the Butter and Sugar
Using a mixer, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
3. Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
4. Mix the Batter
Add the dry ingredients to the butter mixture in batches, alternating with milk. Mix just until combined. Be careful not to overmix.
Gently fold in the toasted pecans.
5. Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing.
6. Make the Glaze
In a small saucepan over medium heat, combine brown sugar, butter, and milk or cream. Stir continuously and bring to a gentle boil.
Simmer for 2–3 minutes until the glaze thickens slightly. Remove from heat and stir in vanilla.
7. Finish and Serve
Drizzle the warm caramel glaze over the cooled cake, allowing it to run down the sides. Top with extra pecans for crunch and presentation.
Serve slices on their own, or pair with whipped cream, hot coffee, or vanilla ice cream.
️ Tips & Variations
- Try other nuts: Swap pecans for toasted walnuts or hazelnuts for a different flavor profile.
- Add a boozy twist: Mix in a splash of bourbon to the glaze for a richer taste.
- Make ahead: This cake keeps wonderfully—wrap it tightly and refrigerate for up to 5 days. Bring to room temperature before serving.