Buttered pecan pound cake with caramel glaze on a white plate

Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

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This Buttered Pecan Pound Cake is the ultimate Southern dessert—rich, moist, and full of toasted pecan flavor topped with silky caramel glaze.

This Southern-style Buttered Pecan Pound Cake is the kind of dessert that turns a regular dinner into a celebration. Moist, buttery, and rich in toasted pecan flavor, this cake is finished with a silky vanilla caramel glaze that drips down every golden ridge. Whether you’re baking for Thanksgiving, a Sunday gathering, or a cozy night in, this is the American pound cake recipe you’ll return to again and again.

For more holiday cakes, try our Simple Rigatoni Bolognese

Looking for more buttery, nostalgic flavors? You’ll love the rich variety of Southern desserts on brandirecipes.com, including family-favorite cakes and old-fashioned glazes.

 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup chopped pecans (toasted)

For the Glaze:

  • ½ cup brown sugar (lightly packed)

  • ¼ cup heavy cream

  • 2 tablespoons unsalted butter

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • ½ cup whole pecans (for topping)

 Directions

1. Preheat the Oven

Preheat to 325°F (163°C). Grease a 10–12 cup Bundt pan with butter and flour or baking spray.

2. Cream Butter and Sugar

Use a mixer to beat the butter and sugar until fluffy—about 4–5 minutes. This is key to getting that classic pound cake crumb.

3. Add Eggs

Add eggs one at a time, mixing well after each. This ensures structure and richness.

4. Stir in Vanilla

Pour in the vanilla extract and blend briefly.

5. Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into the batter.

6. Fold in Pecans

Gently stir in toasted chopped pecans using a spatula for even distribution.

7. Bake

Pour into prepared pan. Bake 60–70 minutes. Let cool for 15 minutes in the pan, then invert onto a wire rack.

8. Prepare the Glaze

In a small saucepan, combine brown sugar, cream, and butter. Heat until bubbly, stirring constantly. Remove from heat, add vanilla and salt.

9. Drizzle

Let glaze cool slightly, then pour generously over the cooled cake. Top with whole pecans.

 Tips & Variations

  • Toast the Pecans: Use a dry skillet for 3–5 minutes for deeper flavor.

  • Use Buttermilk: Replace ¼ cup flour with cornstarch and add 1 tablespoon buttermilk for extra moisture.

  • Glaze Consistency: Let the caramel cool longer for a thicker drizzle.

  • Add Bourbon: A splash of bourbon in the glaze adds a beautiful Southern warmth.

  • Holiday Twist: Add dried cranberries or cinnamon for a seasonal vibe.

  • Mini Bundt Cakes: Bake in individual pans—perfect for gifting.

Need more pound cake ideas? Explore similar rich and buttery cakes on Simply Recipes and AllRecipes for endless inspiration.

 Storage

  • Room Temp: Store covered for up to 3 days.

  • Refrigerator: Up to 6 days in an airtight container.

  • Freezer: Wrap slices individually and freeze for 2–3 months. Thaw overnight in fridge or 2 hours at room temperature.

 Time & Yield

  • Prep Time: 20 minutes

  • Bake Time: 60–70 minutes

  • Total Time: 1 hour 50 minutes

  • Yield: 12–14 servings

 Tools Used

  • Bundt Cake Pan (10–12 cup)

  • Electric Mixer

  • Medium Saucepan

  • Rubber Spatula

  • Cooling Rack

  • Whisk & Mixing Bowls

 Why You’ll Love This Cake

What sets this Buttered Pecan Pound Cake apart is its simplicity paired with richness. It doesn’t rely on fancy techniques—just real butter, toasted nuts, and a touch of caramel warmth. The cake is dense yet soft, with every bite melting into a nutty, buttery memory.

For more comforting Southern bakes, check out the Pecan Pie Cheesecake Bars on Tasty or this holiday-perfect Caramel Cake on Delish.

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 Final Thoughts

This Buttered Pecan Pound Cake with Vanilla & Caramel Glaze is more than just a dessert—it’s a slice of tradition. With every bite, you get the richness of real butter, the crunch of toasted pecans, and the sweetness of a velvety caramel topping. Whether served at a celebration or just as a weeknight treat, this cake deserves a permanent spot in your recipe box.

For more heartwarming bakes like this, browse the comforting collection at Recipes Fiber, or explore technical cake guides on Serious Eats.

Looking to bake with a health-conscious twist? Try nut-rich recipes on EatingWell for smart alternatives without sacrificing flavor.

Discover More Recipes

  • Easy Classic Bolognese – AllRecipes

  • Spinach Tomato One-Pot Pasta – Tasty

    For more premium dessert ideas and SEO-optimized content, explore our full catalog at brandirecipes.com.

    Buttered pecan pound cake with caramel glaze on a white plate

    Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

    Summary A rich, moist Southern-style buttered pecan pound cake topped with a creamy vanilla caramel glaze and crunchy toasted pecans. Perfect for holidays or any cozy gathering.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

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

    Method
     

    1. ## Instructions
    2. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan.
    3. Cream the softened butter and sugar until light and fluffy (4–5 minutes).
    4. Add eggs one at a time, mixing well after each.
    5. Stir in vanilla extract.
    6. In a separate bowl, whisk together flour, baking powder, and salt.
    7. Slowly mix dry ingredients into the wet mixture until just combined.
    8. Fold in the toasted chopped pecans.
    9. Pour batter into prepared Bundt pan and smooth the top.
    10. Bake for 60–70 minutes or until a toothpick comes out clean.
    11. Cool in pan for 15 minutes, then invert onto a wire rack.
    12. ### For the Glaze:
    13. In a small saucepan, combine brown sugar, cream, and butter.
    14. Bring to a simmer and stir constantly for 2–3 minutes until smooth.
    15. Remove from heat and stir in vanilla and salt.
    16. Let cool slightly, then drizzle over cooled cake.
    17. Top with whole pecans and serve.

    Notes

    ## Notes
    - Toast pecans for 5 minutes in a dry skillet over medium heat.
    - Add a splash of bourbon to the glaze for extra Southern flavor.
    - Store at room temperature for 3 days or refrigerate for up to 6.
    ## Time
    Prep Time: 20 minutes
    Cook Time: 65 minutes
    Total Time: 1 hour 50 minutes
    ## Servings
    12–14 slices
    ## Category
    Dessert
    ## Cuisine
    American
    ## Keywords
    southern butter pecan cake, caramel glaze cake, holiday pound cake, vanilla butter pound cake, Bundt cake, easy American desserts