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
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