Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

This Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is rich, buttery, and incredibly moist, with deep brown sugar flavor, a luscious caramel glaze, and crunchy candied pecans. It’s an impressive dessert for holidays, celebrations, or a cozy afternoon treat.

Ingredients

For the Pound Cake

• 1 cup unsalted butter, softened
• 1½ cups packed light brown sugar
• ½ cup granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 cup chopped pecans

For the Caramelized Candied Pecans

• 1 cup pecan halves
• ½ cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt

For the Caramel Glaze

• ½ cup brown sugar
• ¼ cup unsalted butter
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Pan

Preheat the oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.

2. Make the Cake Batter

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 3–4 minutes, until light and fluffy.

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

Mix in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk.

Begin and end with the dry ingredients.

Mix just until combined.

Fold in the chopped pecans.

3. Bake the Pound Cake

Pour the batter evenly into the prepared Bundt pan.

Smooth the top.

Bake for approximately 70–85 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

If the top becomes too brown, loosely cover it with foil during the final portion of baking.

Let the cake cool in the pan for 15 minutes, then carefully turn it onto a wire rack.

Allow it to cool completely.

4. Make the Candied Pecans

Place the brown sugar, butter, heavy cream, vanilla, and salt in a skillet over medium-low heat.

Stir until the butter melts and the sugar dissolves.

Add the pecan halves and cook for 3–5 minutes, stirring frequently, until glossy and coated.

Transfer the pecans to parchment paper and separate them carefully.

Allow them to cool completely until the coating becomes crisp.

5. Make the Caramel Glaze

In a small saucepan, combine the brown sugar, butter, and heavy cream.

Cook over medium-low heat, stirring constantly, until the butter melts and the mixture begins to gently simmer.

Cook for 2–3 minutes.

Remove from the heat and stir in the vanilla and salt.

Let the glaze cool slightly so it thickens.

6. Glaze the Cake

Place the cooled pound cake on a serving platter.

Drizzle the caramel glaze generously over the top, allowing it to run down the sides.

7. Add the Pecans

Arrange the caramelized candied pecans over the top of the cake.

For an extra-decadent finish, drizzle a little additional caramel over the pecans.

Slice and serve.

Recipe Tips

• Use room-temperature eggs and butter for a smoother, more evenly mixed batter.
• Cream the butter and sugar thoroughly to create a lighter pound cake texture.
• Don’t overmix once the flour is added.
• Let the cake cool completely before adding the glaze so it doesn’t become overly runny.
• Toast the pecans before using them for even deeper flavor.
• Add a pinch of flaky sea salt to the caramel glaze for a delicious sweet-and-salty contrast.
• Store the cake covered at room temperature for 2–3 days or refrigerate for up to 5 days.
• The unglazed cake can be wrapped tightly and frozen for up to 3 months.

Prep & Cooking Time

Prep Time: 25 minutes
Bake Time: 70–85 minutes
Servings: 12–16 slices

Meta Description

Make Caramel Brown Sugar Pound Cake with buttery brown sugar cake, crunchy caramelized candied pecans, and a rich homemade caramel glaze. A decadent dessert for any occasion.