Rich, buttery, and beautifully golden, this Butter Pecan Pound Cake tastes like a hug in every bite. The soft, dense crumb is filled with toasted pecans and finished with a silky brown-sugar glaze that drips down the sides like pure Southern comfort. Whether you serve it for Sunday dessert, a holiday gathering, or a cozy afternoon treat, this cake brings that irresistible homemade warmth to your table.
Who Is This Recipe For
This recipe is for anyone who loves Southern baking traditions and can’t resist the sweet crunch of pecans. It’s perfect for home bakers who want something impressive yet easy to make. No fancy tools, no complicated steps—just a classic dessert that tastes like it came straight from Grandma’s kitchen.
Why It’s Great
- Soft, buttery pound cake texture
- Crunchy toasted pecans in every bite
- Easy brown-sugar glaze adds rich caramel flavor
- Freezes beautifully for make-ahead desserts
- A guaranteed showstopper for holidays and potlucks
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
- 1 cup chopped pecans, toasted in butter
For the Brown-Sugar Glaze:
- ½ cup (1 stick) butter
- 1 cup brown sugar, packed
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (sifted)
Instructions
1. Toast the Pecans
Melt a tablespoon of butter in a skillet over medium heat. Add chopped pecans and toast for 3–4 minutes, stirring often, until fragrant. Remove from heat and set aside to cool.
2. Make the Cake Batter
In a large bowl, cream together butter and sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Gently fold in toasted pecans.
3. Bake
Pour the batter into a greased and floured bundt or loaf pan. Bake at 325°F (160°C) for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
4. Make the Glaze
In a saucepan, melt butter and stir in brown sugar. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Add milk and return to a boil for another minute. Remove from heat and whisk in vanilla and powdered sugar until smooth.
5. Glaze and Serve
Pour warm glaze over the cooled cake, letting it drip down the sides. Top with extra toasted pecans for a beautiful finish.
Kitchen Equipment Needed
- Electric mixer or stand mixer
- Bundt or loaf pan
- Medium saucepan
- Mixing bowls
- Whisk and rubber spatula
Storage Tips
Wrap the cake tightly and store at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes perfectly—just wrap individual slices and thaw before serving. Reheat slightly to bring back that buttery aroma.
Recipe Variations
- Maple twist: Replace some brown sugar with maple syrup in the glaze.
- Chocolate version: Add a drizzle of melted chocolate for extra indulgence.
- Holiday upgrade: Add a splash of bourbon or rum to the glaze.
FAQ
Can I use store-bought toasted pecans?
Yes, but toasting them yourself in butter brings out a richer flavor and aroma.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day as the flavors deepen.
What if I don’t have a bundt pan?
You can bake it in two loaf pans or a 9×13-inch pan—just adjust baking time accordingly.
Conclusion
With its buttery crumb, nutty crunch, and caramel-sweet glaze, this Easy Butter Pecan Pound Cake is pure comfort baked to perfection. It’s the kind of cake that gathers people around the table—warm, simple, and undeniably Southern. One bite, and you’ll see why this dessert has earned its place among the all-time classics.
Enjoy !!!
