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Butter Pecan Pound Cake Recipe

This rich, buttery pound cake is studded with toasted pecans and infused with a blend of vanilla, maple, and cream cheese for extra indulgence. Topped with a warm caramel pecan glaze, it's a showstopping dessert that's perfect for holiday gatherings or cozy weekend baking.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 15 people
Calories 680 kcal

Equipment

  • Stand mixer with paddle attachment
  • Mixing bowls
  • Whisk
  • 10–12 cup Bundt or tube cake pan
  • Sifter
  • Baking sheet
  • Pastry brush
  • Parchment paper

Ingredients
  

  • 3 cups Cake Flour
  • 1/2 cup Butter Flavored Shortening
  • 1/2 cup Sour Cream (room temperature)
  • 1 cup Unsalted Butter (room temperature)
  • 5 large Eggs
  • 1/2 tsp Maple Flavoring (optional)
  • 2 tsp Butter Vanilla Emulsion (or butter extract)
  • 4 oz Cream Cheese (room temperature)
  • 2 cups Brown Sugar
  • 1 cup Sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 1/2 cup Pecans Halves (chopped)

Caramel Glaze

  • 1/2 cup Unsalted Butter
  • 1/3 cup Heavy Cream
  • 1/2 cup Brown Sugar
  • 1/2 cup Pecans
  • 1/4 tsp Kosher Salt

Instructions
 

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper and toast pecans for 7–10 minutes until fragrant.
  • Cool, chop, and reserve ½ cup for topping.
  • Reduce oven to 325°F.
  • Mix 2 tbsp each of oil, flour, and butter-flavored shortening to make a paste and brush inside the cake pan generously.
  • Sift flour, baking powder, and salt in a bowl and then toss in chopped pecans (minus reserved ½ cup).
  • In a stand mixer, cream butter, shortening, cream cheese, brown sugar, and sugar for 7–8 minutes.
  • Add eggs one at a time, scraping bowl between each.
  • Add vanilla, butter vanilla emulsion, and maple flavoring and mix for 15 seconds, scrape, then mix another minute.
  • Mix in half of the dry ingredients, then sour cream, then the rest of the dry mix until smooth.
  • Fold the batter gently to evenly distribute the pecans.
  • Pour batter into prepared pan.
  • Bake 1 hour to 1 hour 15–25 minutes, until a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.

Glaze:

  • Melt butter in a nonstick skillet over medium heat.
  • Add brown sugar and whisk until smooth.
  • Simmer on low for 5 minutes, stirring occasionally.
  • Add heavy cream and whisk until fully combined (about 3–5 minutes).
  • Stir in reserved ½ cup pecans.
  • Pour warm glaze over the fully cooled cake.

Notes

  • Toasting the pecans enhances their flavor—don’t skip this step.
  • The cake release mixture helps the cake come out cleanly with crisp, defined edges—more effective than butter and flour alone.