Butter Pecan Pound Cake with Caramel Glaze

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
Nut swap: Try toasted walnuts or hazelnuts for a twist.
Flavor boost: Add a splash of bourbon to the glaze for depth.
Make ahead: This cake stores beautifully—wrap tightly and refrigerate for up to 5 days.