A buttery brown‑sugar pound cake, drizzled with caramel glaze, and topped with crunchy candied pecans. Perfect for cozy get‑togethers, special occasions, or whenever you want a slice of sweetness and comfort.
Recipe Overview
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Prep Time: ~ 20 minutes (plus time to candy pecans & cool cake)
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Bake Time: ~ 75–85 minutes (Bundt/tube pan)
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Total Time: ~ 2 hours (includes cooling & topping)
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Yield: ~ 12–16 slices
Ingredients
For the Pound Cake
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1 ½ cups (3 sticks) unsalted butter, softened at room temperature cookefast.com+2Skye Cooks+2
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2 cups light brown sugar, packed cookefast.com+2Southern Bite+2
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1 cup granulated sugar cookefast.com+2Divas Can Cook+2
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5 large eggs, at room temperature cookefast.com+1
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3 cups all‑purpose flour cookefast.com+2Carlsbad Cravings+2
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1 tsp baking powder cookefast.com+2Divas Can Cook+2
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½ tsp baking soda cookefast.com+2Southern Bite+2
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½ tsp salt cookefast.com+1
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1 cup whole milk (or buttermilk for slight tang) cookefast.com+1
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1 tbsp pure vanilla extract cookefast.com+1
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1 ½ cups chopped pecans (raw, unsalted) cookefast.com+2Carlsbad Cravings+2
For the Caramel Glaze
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1 cup packed brown sugar cookefast.com+1
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½ cup unsalted butter cookefast.com+1
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¼ cup heavy cream (or use milk/cream alternative) cookefast.com+1
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1 tsp vanilla extract cookefast.com+1
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Pinch of sea salt or fine salt (optional — for a salted‑caramel note) cookefast.com+1
For the Candied Pecans
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1 to 1 ½ cups whole pecan halves
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½ cup granulated sugar
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2 tbsp water
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Optional: ½ tsp ground cinnamon, pinch of salt — for flavor depth cookefast.com+1
Instructions
1. Preheat & Prep Pan
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Preheat oven to 325 °F (163 °C). cookefast.com+1
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Generously grease and flour a 10–12 cup Bundt (tube) pan — make sure all curves & edges are coated so cake releases smoothly. Carlsbad Cravings+1
