Caramel Brown Sugar Pound Cake with Candied Pecans

In a large mixing bowl (or mixer with paddle attachment), cream softened butter, brown sugar, and granulated sugar on medium‑high speed until light, fluffy, and well‑combined — about 3–5 minutes. This step ensures a tender, moist crumb. cookefast.com+2Divas Can Cook+2
Add eggs one at a time, beating until each is fully incorporated before adding the next. Don’t overbeat after eggs — you want just enough to blend in. Divas Can Cook+1
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. cookefast.com+1
With mixer on low speed, alternate adding the dry flour mixture in thirds and the milk in halves (or thirds), beginning and ending with flour. Mix until just combined — avoid overmixing to prevent toughness. Carlsbad Cravings+1
Stir in vanilla extract.
Gently fold in chopped pecans, ensuring even distribution. cookefast.com+1

3. Bake the Pound Cake

Transfer batter into the prepared Bundt pan, smoothing the top.
Bake 75–85 minutes, or until a toothpick or cake tester inserted near the center comes out clean or with a few moist crumbs (avoid wet batter). Carlsbad Cravings+1
Once baked, allow the cake to rest in the pan for 10–15 minutes — this helps it release more cleanly. Then invert carefully onto a cooling rack and let cool completely. Carlsbad Cravings+1

4. Make the Candied Pecans

Line a baking sheet with parchment paper or silicone mat.
In a medium skillet over medium heat, combine sugar, water, (optional cinnamon and salt). Stir until sugar dissolves and mixture begins to bubble.
Add pecan halves. Stir constantly, coating pecans until sugar crystallizes and pecans are glossy and coated — about 5–7 minutes. Be careful not to burn the sugar. cookefast.com+1
Quickly transfer pecans to the lined sheet and separate gently with a fork. Let them cool completely — they’ll crisp as they cool down.

5. Prepare the Caramel Glaze

In a small saucepan over medium heat, combine butter, brown sugar, and heavy cream. Stir constantly until sugar dissolves and mixture begins to simmer. cookefast.com+1
Let it cook gently 3–5 minutes until glaze thickens slightly (it will thicken more as it cools).
Remove from heat, stir in vanilla extract (and pinch of salt if using). Let cool 5–10 minutes — warm but pourable glaze works best.

6. Assemble & Serve

Once pound cake is fully cooled (or slightly warm if you prefer), place on a serving plate.
Pour caramel glaze over the top — let it drip naturally down the sides for a rustic, homemade look.
Immediately sprinkle candied pecans over the glaze before it sets so they stick.
Optionally, add a few more chopped pecans around the base or on top for decoration.
For extra indulgence, serve slices with vanilla ice cream or whipped cream.

Tips & Variations

Room temperature ingredients matter — butter, eggs, milk should be close to room temp to help cream smoothly and avoid dense texture. Carlsbad Cravings+1
Use a good quality 12‑cup Bundt pan (or equivalent tube pan) so batter has room — overfilled pan may overflow. Carlsbad Cravings+1
Don’t overbake: check a bit before the max time — overbaking dries a pound cake. Pull when a few moist crumbs cling to a toothpick, not wet batter. Carlsbad Cravings+1
Alternative nut / crunch options: walnuts or even toasted coconut make nice variations if you prefer a different nutty flavor instead of pecans.
Make‑ahead friendly: Cake keeps well at room temperature (covered) for ~3–5 days. Candied pecans can be made ahead too — store in an airtight container so they stay crisp. Carlsbad Cravings+1
Gluten‑free tweak: Substitute with a 1:1 gluten‑free flour blend (make sure blend contains a binder like xanthan gum). Baking time may change — start checking ~10 min early.

Why This Cake Works (Pound Cake + Southern Flair)

This pound cake blends the traditional density and richness of classic pound cakes (butter, sugar, eggs, flour) with the warm, deep flavor of brown sugar, which gives a caramel‑like sweetness. Wikipédia+1

The chopped pecans tucked into the batter add subtle nuttiness and crunch, while the caramel glaze and candied pecans on top provide a contrast — creamy, sweet, sticky caramel meeting crunchy, toasted nuts. The texture contrast and flavor layers (buttery cake, caramel sweetness, nutty crunch) make each bite satisfying and complex.