Caramel Pecan Pound Cake is a rich, buttery dessert filled with toasted pecans, warm cinnamon, brown sugar, and a sweet caramel pecan glaze. It takes a classic pound cake and gives it a delicious Southern-style twist with layers of flavor in every slice.
This cake is perfect for holidays, family gatherings, Sunday dessert, potlucks, or anytime you want a homemade cake that feels extra special. The soft pound cake, crunchy pecans, creamy icing, and caramel topping make this recipe truly irresistible.
Ingredients
For the Pound Cake
- 3 sticks butter, room temperature, about 340 g
- 2 cups granulated sugar, about 400 g
- 6 large eggs, room temperature
- 3 cups cake flour, sifted, about 300 g
- 1 cup heavy whipping cream, about 250 ml
- 1/2 teaspoon Korintje cinnamon
- Seeds from a 2-inch piece of vanilla bean
- 1 cup chopped pecans, toasted, about 130 g
For the Cinnamon Brown Sugar Filling
- 1/4 cup brown sugar, about 55 g
- 1 tablespoon Korintje cinnamon, about 15 g
For the Icing
- 3/4 cup powdered sugar, about 85 g
- 1 tablespoon butter, about 14 g
- Seeds from a 1-inch piece of vanilla bean
- 4 tablespoons heavy whipping cream, about 60 ml
- Extra heavy cream, if needed for consistency
For the Caramel Pecan Glaze
- 3 tablespoons unsalted butter, about 45 g
- 3/4 cup brown sugar, about 165 g
- 3/4 cup heavy whipping cream, about 180 ml
- Seeds from a 2-inch piece of vanilla bean
- Pinch of salt
- 1 cup chopped pecans, toasted, about 130 g
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F.
Spray a Bundt pan well with baking spray, making sure to coat all the edges and curves of the pan so the cake releases easily after baking.
Step 2: Cream the Butter and Sugar
Place the softened butter in a large mixing bowl. Beat until smooth and creamy.
Gradually add the granulated sugar while mixing. Continue beating until the mixture becomes light, fluffy, and creamy.
Step 3: Add the Eggs
Add the eggs one at a time, mixing after each addition just until the yellow disappears.
Avoid overmixing once the eggs are added, as this can affect the texture of the pound cake.
Step 4: Add Flour and Cream
Add the sifted cake flour and heavy whipping cream alternately to the butter mixture, beginning and ending with the flour.
Mix on low speed until just combined.
Add the vanilla bean seeds and cinnamon, then gently mix until evenly incorporated.
Step 5: Fold in the Pecans
Gently fold in the toasted chopped pecans using a spatula.
Toasting the pecans before adding them gives the cake a deeper, nuttier flavor.
Step 6: Make the Filling
In a small bowl, mix together the brown sugar and cinnamon.
This simple filling adds a sweet, warm layer through the center of the cake.
Step 7: Assemble the Cake
Pour half of the cake batter into the prepared Bundt pan and spread it evenly.
Sprinkle the brown sugar cinnamon filling over the batter.
Pour the remaining batter on top and smooth the surface with a spatula.
Step 8: Bake
Bake the cake at 325°F for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Baking time may vary slightly depending on your oven and Bundt pan, so begin checking near the end of the baking time.
Step 9: Cool the Cake
Allow the cake to cool in the pan for about 15 minutes on a wire rack.
Carefully remove the cake from the pan and let it cool completely before adding the icing and glaze.
How to Make the Icing
Melt the butter in a small bowl or saucepan.
Add the powdered sugar, vanilla bean seeds, and heavy whipping cream. Mix until smooth.
Add a little more heavy cream if needed until the icing reaches a pourable consistency.
Set aside until the cake has cooled.
How to Make the Caramel Pecan Glaze
In a saucepan, melt the unsalted butter over medium heat.
Add the brown sugar, heavy whipping cream, vanilla bean seeds, and a pinch of salt.
Bring the mixture to a gentle boil, stirring constantly. Continue cooking for several minutes until the glaze thickens slightly.
Remove from the heat and stir in the toasted chopped pecans.
Allow the glaze to cool slightly before pouring it over the cake.
Step 10: Decorate and Serve
Once the cake is completely cooled, pour the icing over the top.
Finish by spooning the caramel pecan glaze over the cake, allowing it to drip beautifully down the sides.
Slice, serve, and enjoy.
Serving Suggestions
Serve this Caramel Pecan Pound Cake with a cup of coffee, hot tea, or cold milk.
For an extra indulgent dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
This cake also makes a beautiful holiday dessert centerpiece.
Baking Tips
Use room-temperature butter and eggs for the smoothest batter.
Sift the cake flour before adding it to create a lighter texture.
Toast the pecans before using them for the best flavor.
Do not overmix the batter after adding the flour.
Let the cake cool completely before adding the icing and glaze so the toppings set properly.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 2 days.
For longer storage, keep it covered in the refrigerator for up to 5 days.
You can also freeze slices of the cake without the glaze for up to 2 months. Wrap tightly and thaw before serving.
Final Thoughts
This Caramel Pecan Pound Cake is rich, buttery, nutty, and full of warm caramel flavor. With toasted pecans baked into the cake and a sweet caramel pecan glaze poured over the top, every bite is soft, crunchy, and delicious.
It is a wonderful dessert for special occasions, but easy enough to make whenever you want a comforting homemade cake.
