Caramel Pecan Pound Cake

Indulge in the rich, buttery decadence of this Caramel Pecan Pound Cake, a dessert that delivers classic Southern charm with every bite. This irresistible bundt cake features a tender, velvety crumb packed with the nutty goodness of chopped pecans, while a luxurious caramel glaze cascades over the top for a show-stopping finish. Perfectly balanced with just the right amount of sweetness, this recipe combines simple pantry staples like brown sugar, butter, and vanilla to create a truly unforgettable treat. Whether served at a holiday gathering or enjoyed as a comforting slice with coffee, this Caramel Pecan Pound Cake is a crowd-pleaser that's as easy to bake as it is to devour. Don't forget to garnish with extra pecans for an elegant touch! Keywords: caramel glaze, pecan pound cake, bundt cake recipe, Southern dessert, easy holiday cake.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup pecans, chopped
• 0.5 cup unsalted butter (for caramel glaze)
• 1 cup light brown sugar, packed (for caramel glaze)
• 0.25 cup heavy cream (for caramel glaze)
• 1 teaspoon vanilla extract (for caramel glaze)
• 0.5 cup pecans, optional for garnish

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan generously with butter or non-stick spray. Lightly flour the pan and tap out the excess.

Step 2

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.

Step 3

Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 4

In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined.

Step 6

Stir in the vanilla extract and chopped pecans gently using a spatula.

Step 7

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Once baked, allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 10

To prepare the caramel glaze, melt 1/2 cup unsalted butter in a small saucepan over medium heat.

Step 11

Stir in 1 cup packed light brown sugar and cook for 2 minutes, stirring constantly.

Step 12

Add 1/4 cup heavy cream and bring the mixture to a gentle boil. Let it cook for 3-4 minutes, stirring frequently.

Step 13

Remove from heat and stir in 1 teaspoon vanilla extract. Allow the glaze to cool slightly to thicken.

Step 14

Drizzle the caramel glaze generously over the cooled pound cake.

Step 15

If desired, sprinkle additional chopped pecans over the top for garnish.

Step 16

Slice and serve. Enjoy your Caramel Pecan Pound Cake!

Nutrition Facts

Serving size	(2309.4g)

Amount per serving	% Daily Value*
Calories	8902.0

Total Fat 472.0g	0%
Saturated Fat 221.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1980.3mg	0%
Sodium 2324.8mg	0%
Total Carbohydrate 1113.9g	0%
Dietary Fiber 27.2g	0%
Total Sugars 810.2g
Protein 102.8g	0%

Vitamin D 347.4IU	0%
Calcium 1094.5mg	0%
Iron 29.9mg	0%
Potassium 2528.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 4.5%

Carbs: 48.9%