Name: Buttered Pecan Pound Cake with Vanilla & Caramel Glaze
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Ingredients: 1.5 cups Chopped Pecans (For the cake and toasting); 2 tablespoons Unsalted Butter (For toasting pecans); 1 cup Unsalted Butter (Softened); 0.5 cup Butter-Flavored Shortening; 3 cups Granulated Sugar; 6 large Eggs (Room temperature); 3 cups All-Purpose Flour; 0.5 teaspoon Baking Powder; 0.5 teaspoon Salt; 1 cup Whole Milk; 1 tablespoon Vanilla Extract; 0.5 cup Brown Sugar (Packed); 0.25 cup Unsalted Butter (For glaze); 2 tablespoons Heavy Cream (Or milk); 0.5 teaspoon Vanilla Extract (For glaze); 0.75 cup Powdered Sugar (More if needed to thicken)

Jump to Recipe

If you’re on the hunt for a dessert that’s buttery, nutty, and draped in sticky-sweet caramel with a hint of vanilla, you’ve just discovered your new favorite treat: Buttered Pecan Pound Cake with Vanilla & Caramel Glaze. Imagine the rich aroma of toasted pecans mingling with warm vanilla cake, all crowned with a decadent caramel glaze that begs for just one more slice. Fun fact: the first time I made this cake, it was gone before it had even cooled completely—yes, it’s that irresistible! This pound cake is special because it blends nostalgia with gourmet flair, all while being surprisingly simple to whip up. Kids love it, adults adore it, and it’s a showstopper at any family gathering. If you love our classic Lemon Pound Cake recipe, you’ll be delighted by the southern charm and irresistible flavor this cake brings. Get ready to fall in love with every bite—let’s dive in!

What is Buttered Pecan Pound Cake with Vanilla & Caramel Glaze?

Buttered Pecan Pound Cake with Vanilla & Caramel Glaze—now, that’s a mouthful, both in name and taste! Ever wondered what happens when you mesh the nutty, toasty goodness of pecans with the classic comfort of pound cake and top it all off with a waterfall of caramel and vanilla glaze? Pure happiness, that’s what! Maybe your grandma whispered that ‘the way to a man’s heart is through his stomach’—in this case, the way is paved with butter, pecans, and sweet caramel. Some folks even say the name is as indulgent as the cake itself! If this playful concoction has piqued your curiosity, don’t hesitate—grab your apron and taste the magic for yourself!

Why You’ll Love This

The true magic of this pound cake lies in its incredible layers of flavor and texture. The star is the rich, buttery cake packed with roasted pecans that add crunch and a toasty depth you simply won’t find in store-bought desserts. Making it at home saves you dollars and gives you control over quality ingredients—no preservatives, just fresh butter, real pecans, and love! And then there’s the irresistible vanilla and caramel glaze, turning every forkful into a truly decadent experience. It’s like a delicious cousin to our Maple Walnut Pound Cake, but with a caramel and vanilla twist. Whether you serve it at a family gathering or a cozy holiday celebration, this cake is sure to get rave reviews. Ready to experience the ultimate in homemade indulgence? You simply have to try it!

How to Make

Quick Overview

This Buttered Pecan Pound Cake with Vanilla & Caramel Glaze couldn’t be simpler to make. The recipe comes together with basic pantry staples and a few easy steps, yet delivers a showstopper of a dessert. The taste is deeply buttery with crunchy pecans and a sweet, velvety glaze that makes each slice extra special. Best of all, it only takes about 25 minutes to assemble and just over an hour to bake—ideal whether you need a crowd-pleasing dessert or a cozy treat for the weekend.

A golden Buttered Pecan Pound Cake drizzled with vanilla caramel glaze, topped with toasted pecans

Ingredients

1 1⁄2 cups chopped pecans
2 tablespoons unsalted butter (for toasting pecans)
1 cup (2 sticks) unsalted butter, softened
1⁄2 cup butter-flavored shortening
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup whole milk
1 tablespoon vanilla extract

For the vanilla & caramel glaze:

1/2 cup packed brown sugar
1/4 cup unsalted butter (for glaze)
2 tablespoons heavy cream (or milk)
1/2 teaspoon vanilla extract (for glaze)
3/4 cup powdered sugar (more if needed to thicken)

Step-by-Step

Toast the Pecans:
Preheat your oven to 350°F (175°C). Place chopped pecans and 2 tablespoons of unsalted butter in a skillet over medium heat. Stir frequently until the pecans are fragrant and lightly toasted, about 5-7 minutes. Set aside to cool.
Make the Pound Cake:
In a large bowl, cream together the softened butter, butter-flavored shortening, and granulated sugar. Beat until light and fluffy, about 5 minutes.
Add in the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with flour. Mix just until combined.
Stir in vanilla extract and the toasted pecans.
Bake:
Pour the batter into a greased and floured 10-inch bundt or tube pan. Level the batter with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Vanilla & Caramel Glaze:
In a small saucepan, combine brown sugar and 1/4 cup unsalted butter. Cook over medium heat, whisking constantly, until the mixture is smooth and starts to bubble.
Remove from heat and whisk in heavy cream and vanilla extract.
Gradually whisk in powdered sugar until the glaze is thick but pourable (add more to thicken if needed).
Let the glaze cool for about 5-10 minutes, then pour over the cooled cake.
Serve and Enjoy:
Let the glaze set for a few minutes before slicing. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired!

What to Serve Buttered Pecan Pound Cake with Vanilla & Caramel Glaze With

This decadent pound cake is wonderful on its own, but a few simple accompaniments can make it even more memorable. Try serving with a scoop of homemade vanilla ice cream for a classic combination. Fresh berries—like strawberries, raspberries, or blueberries—add a tart, refreshing contrast to the sweet caramel glaze. For drinks, a hot cup of coffee or a rich cappuccino is the perfect partner, but a cold glass of milk or even a smooth bourbon can also make for a cozy treat. If you want to go all out, pair it with our irresistible Chocolate Drizzle Brownies for a dessert spread that impresses every guest.

Top Tips for Perfecting

Toast Your Pecans: Toasting brings out a deeper flavor and irresistible crunch—don’t skip this step!
Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter mix evenly and gives the cake a perfect crumb.
Don’t Overmix: Mix just until combined once you add the flour to maintain the cake’s tenderness.
Thicker Glaze: If you want a thicker glaze, add more powdered sugar a little at a time to reach your desired consistency. Test by drizzling a spoonful and see how it sets.
Ingredient Swaps: Out of pecans? Try walnuts. Prefer a dairy-free option? Use plant-based butter and milk.

Storing and Reheating Tips

To keep your pound cake fresh, store any leftovers tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To freeze, wrap individual slices or the whole cake (unglazed for best consistency) in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature, then glaze before serving.
To reheat, let a slice come to room temperature or microwave for 10-15 seconds to refresh its texture and bring back that fresh-baked warmth. If frozen, always thaw fully before reheating or glazing.

FAQs

Can I use salted butter instead of unsalted?
Yes! If using salted butter, reduce or omit any added salt in the recipe to balance the flavors.

Can I make this cake gluten-free?
Absolutely—swap the all-purpose flour for your favorite gluten-free baking blend. Check baking powder for gluten as well.

What if I don’t have a bundt pan?
You can use two loaf pans or a tube pan instead. Just adjust the baking time and keep an eye on doneness.

Can I prepare the cake in advance?
Yes, the flavor actually improves after a day or two. Glaze it just before serving for the best presentation.

How can I keep my glaze from becoming too runny?
Add extra powdered sugar, a tablespoon at a time, until the glaze thickens to your preference.

Conclusion

Buttered Pecan Pound Cake with Vanilla & Caramel Glaze is a scrumptious dessert that strikes the perfect balance between cozy comfort and luxurious indulgence. Toasted pecans, enriched pound cake, and a dreamy caramel-vanilla glaze make this treat unforgettable for any occasion. Whether you’re baking for a special event or just satisfying a sweet craving at home, this simple yet elegant recipe is sure to become a family favorite. Try it soon—your kitchen (and your taste buds) will thank you!