Rich butter, toasted pecans, sour cream, and caramel glaze come together in this Butter Pecan Pound Cake for pure, sweet comfort.
Okay. I’m going to be real with you.
When I first tried making this Butter Pecan Pound Cake, it wasn’t exactly planned. It was one of those days — you know the ones. Work was nuts, my phone wouldn’t stop buzzing, and all I wanted was something cozy and sweet to make everything feel less… hectic.
So I did what any sane person would do: I baked.
No special occasion. No fancy dinner guests. Just me, a messy kitchen, and the hope that butter, sugar, and pecans could fix my mood (spoiler: they totally did).
When the first slice hit my lips? Game changer. That crunchy pecan bite followed by the velvety cake and silky caramel glaze — yep, I was hooked. I texted my mom immediately. She thought I was being dramatic. Then she tried it. Guess who makes it every Thanksgiving now? Yep — her.
Why You’ll Love This Butter Pecan Pound Cake Recipe?
This isn’t just a cake. It’s the kinda thing people remember.
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Double pecans — because one handful? Please. Not nearly enough.
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Moist and rich — sour cream makes sure of that. Dry cake? Not in this house.
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Caramel glaze — it’s basically liquid gold. Enough said.
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Easy yet elegant — you could totally bring this to a potluck and get all the compliments.
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Even better the next day — that’s if you can wait, of course.
Honestly, once you taste it… you’ll get it.
Ingredient Notes:
Alright, let’s chat about the ingredients. Each one matters — trust me.
Buttered Pecans
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Whole pecans + melted butter + pinch of salt (if you’re feeling fancy): Roasting makes them rich, nutty, and kind of irresistible. I usually snack on a few… okay, more than a few… while baking.
Cake Batter Goodness
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Butter + white + brown sugar: The dream team. Brown sugar adds caramel vibes.
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Eggs: Room temp, always. Cold eggs are a no-go here.
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Cake flour: Makes it soft and tender. Regular flour works, but if you want that melt-in-your-mouth thing… go for cake flour.
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Sour cream + milk: Moisture heroes.
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Vanilla extract: Always.
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Chopped pecans: Crunch in every bite. Enough said.
Caramel Glaze (The Star On Top)
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Butter + brown sugar + heavy cream: Classic trio.
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Corn syrup: Keeps it silky, not grainy.
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Vanilla + salt: Because sweet needs balance. Always.
How To Make Butter Pecan Pound Cake?
Step 1: Roast Those Pecans
Toss pecans with melted butter (add salt if you want — I always do). Bake ‘em at 350°F for about 6–8 minutes. Stir once. When your kitchen smells amazing, they’re done. Chop most of them up, but save some whole for later.
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Step 2: Make The Batter
Cream butter and sugars until fluffy. It takes a few minutes — don’t rush. Add eggs one by one. Beat each in until combined.
Next, mix dry ingredients in one bowl, wet ingredients in another. Alternate adding them to the batter — dry, wet, dry, wet, dry. It’s the rhythm of baking. Finally, fold in those roasted pecans. Don’t overmix.
Step 3: Bake It
Pour into a greased and floured tube pan. Bake at 325°F for about 60–70 minutes. Toothpick should come out clean-ish (a few crumbs are okay). Let cool for 10 minutes, then flip out carefully.
Step 4: Make The Glaze
Melt butter, add brown sugar, cream, vanilla, corn syrup, and salt. Bring to a boil, then simmer for 6 minutes. It’ll thicken up slightly — that’s when it’s ready. Let it cool a bit so it doesn’t run everywhere.
Step 5: Put It All Together
Pour that glossy caramel glaze all over the cooled cake. Go slow — let it drip naturally. Sprinkle with those whole pecans. And that’s it. You’re officially a cake genius.
Pro tip? Let the cake sit overnight if you can. The flavors? Even better the next day. If you can resist that long. (I usually can’t.)
Storage Options:
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Room temp: Covered tightly, good for 3–4 days.
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Fridge: Keeps longer, but eat at room temp for best taste.
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Freezer: Slice, wrap, and stash for future cake emergencies (you know they’ll happen).
Variations and Substitutions:
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No pecans? Try walnuts or leave ‘em out (but honestly… pecans rock here).
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No sour cream? Plain Greek yogurt works!
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No corn syrup? Honey or maple syrup can step in.
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Wanna jazz it up? Add cinnamon or nutmeg for fall vibes.
What to Serve with Butter Pecan Pound Cake?
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Coffee or tea: Best buddies.
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Vanilla ice cream: Do I even need to explain?
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Fresh berries: A little tartness never hurt anyone.
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Whipped cream: Extra fluff for the win.
Frequently Asked Questions:
Do I have to roast the pecans?
Technically no. But flavor-wise? Big YES.
What if I don’t have cake flour?
You can use all-purpose, but cake flour really gives it that soft, velvety crumb.
Will it be too sweet with the glaze?
Nope. The salt and roasted pecans balance it perfectly.
And that’s it, friend. This Butter Pecan Pound Cake is pretty much guaranteed to become your new go-to for holidays, rainy days… or literally any day when you just need something amazing.
So… are you gonna try it? I really hope so. And if you do, come back and tell me how it turned out — or even better, share your twist. Did you sneak in chocolate chips? Add bourbon to the glaze? I need to know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butter Pecan Pound Cake
Ingredients
For the Buttered Pecans (to be used in batter and on top of cake):
- 285 g whole pecans
- 3 tbsp unsalted butter melted
- A pinch of salt optional
For the Cake:
- 339 g unsalted butter softened
- 200 g white/granulated sugar
- 400 g light brown sugar
- 5 large eggs room temperature
- 342 g cake flour
- 2 g baking powder
- 2 g salt
- 242 g sour cream
- 68 g milk 2 percent or whole milk
- 12 g vanilla extract
- 165 g chopped finely chopped roasted pecans
For the Caramel Glaze:
- 57 g unsalted butter ½ stick
- 217 g light brown sugar packed into measuring cup
- 126 g heavy cream
- 2 g salt
- 4 g vanilla extract
- 18 g light corn syrup
Instructions
- Begin by roasting the pecans. Simply toss them in melted butter. If desired, a pinch of salt. Spread them out on a baking sheet. Bake, at 350°F for 6 to 8 minutes giving them a stir through. Once done finely chop 165g of the pecans.
- Start by creaming softened butter, white sugar and light brown sugar until the mixture becomes light and fluffy. Then add the eggs one at a time making sure to blend after each addition. In a bowl whisk together cake flour, baking powder and salt. In another bowl combine cream, milk and vanilla extract. Now it's time to incorporate all these ingredients into the butter mixture alternately. Start with adding some of the ingredients followed by some of the ingredients until everything is used up. Remember to begin and end with the dry ingredients for the best results. Finally gently fold in those chopped pecans.
- Prepare your tube pan by greasing it with butter or oil before dusting it with flour to prevent sticking. Pour your batter into the pan. Bake at 325°F for approximately 60 to 70 minutes or until a toothpick inserted into the center comes out clean when tested. Allow the cake to cool for 10 minutes before removing it from the pan.
- To make the delicious caramel glaze that will top off your cake perfectly. Begin by melting some butter in a saucepan over medium heat. Add sugar along with cream, salt, vanilla extract and corn syrup, into this melted butter mixture. Stir everything together until combined. Bring this mixture to boil then reduce heat and let it simmer for six minutes. Allowing it to cool slightly will help it thicken up a bit before pouring it over your cake.
- Pour the caramel glaze, which has been cooled over the cake or use a piping bag to decorate it. You can also sprinkle whole or chopped buttered pecans on top.
- For the taste experience it is recommended to let the cake sit for a day if possible. This will allow the flavors to develop and make this Butter Pecan Pound Cake more delicious. Slice it up. Enjoy this creation that combines amazing flavors and textures.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
