I’ve baked a rich, buttery pound cake studded with toasted pecans and finished it with a silky caramel glaze. It’s tender, nutty, and luxuriously sweet—perfect for any occasion that calls for a classic, indulgent dessert.

Butter Pecan Pound Cake with Caramel Glaze

Why You’ll Love This Recipe

I love this pound cake because it’s dense yet tender, with the warmth of toasted pecans in every bite. The caramel glaze adds a glossy, buttery-sweet finish that elevates this cake from simple to spectacular. It’s a dessert that feels both familiar and decadent.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
large eggs
vanilla extract
all-purpose flour
baking powder
salt
heavy cream or milk
toasted pecans, chopped
For the caramel glaze:
brown sugar
unsalted butter
heavy cream
vanilla extract
pinch of salt

directions

Prep the oven and pan – I preheat to 325 °F (163 °C) and grease a 9×5-inch loaf pan, lining the bottom with parchment for easy removal.
Cream butter and sugar – I beat softened butter and sugar together until pale and fluffy, about 3–4 minutes.
Add eggs and vanilla – I add eggs one at a time, mixing well after each, then stir in vanilla extract.
Combine dry ingredients – I whisk flour, baking powder, and salt in a separate bowl, then add it in three parts to the batter, alternating with cream, beginning and ending with flour.
Fold in pecans – I gently fold in chopped toasted pecans.
Bake – I pour batter into the pan, smooth the top, and bake about 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool – I let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
Make the caramel glaze – I melt butter and brown sugar in a saucepan, stir in cream, and simmer until smooth and slightly thickened; I remove from heat and whisk in vanilla and a pinch of salt.
Glaze the cake – I drizzle the warm caramel over the cooled cake, letting it trickle down the sides.
Serve – I slice and serve, enjoying the tender texture and rich caramel-pecan flavor.

Servings and timing

Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 60–70 minutes
Caramel glaze time: 10 minutes
Total time: Approximately 1 hour 40 minutes

Variations

Maple version: I replace brown sugar in the glaze with maple syrup or maple sugar for autumnal warmth.
Spiced twist: I add a pinch of cinnamon or nutmeg to the batter for cozy depth.
Gluten‑free: I use a 1:1 gluten‑free flour blend; the texture remains tender and satisfying.
Chocolate drizzle: I melt semi‑sweet chocolate chips and drizzle over the caramel for a chocolate-caramel swirl.

storage/reheating

I store leftover cake covered at room temperature for up to 3 days. For longer storage, I freeze individual slices wrapped tightly in plastic and foil for up to 2 months. To reheat, I warm a slice in a 300 °F oven for 5–7 minutes or gently in a microwave for 10–15 seconds before serving.

FAQs

Can I use dark brown sugar in the glaze?

I can—dark brown sugar adds a deeper, molasses-like flavor, making the glaze even richer.

How do I prevent the cake from cracking on top?

I avoid over-mixing and bake at a moderate temperature. If a crack forms, I simply tilt the glaze to cover it—it looks beautiful that way.

Can I double the recipe?

Yes—I pour batter into two loaf pans and adjust baking time to 50–60 minutes, checking doneness with a toothpick.

Do the pecans need to be toasted?

I toast them for extra flavor and crunch, but raw pecans work too—they just offer a milder taste.

Can I make the glaze thicker?

Absolutely—I simmer the glaze a bit longer to thicken it, or chill it slightly before pouring so it sets more firmly.

Conclusion

I hope this Butter Pecan Pound Cake with Caramel Glaze becomes a beloved staple in my baking lineup. It’s rich, comforting, and elegant—a timeless treat that’s perfect for celebrations or a cozy afternoon indulgence.