A pound cake is one of those timeless desserts that never goes out of style. Dense yet tender, buttery yet balanced, it holds its own as both a simple tea cake and a show-stopping celebration dessert. This version takes classic pound cake to new heights with layers of caramel flavor from brown sugar and caramel extract, a rich caramel glaze that drips luxuriously over the sides, and a crown of candied pecans that add sweetness, crunch, and a touch of elegance.
If you love the comforting taste of caramel and the buttery crunch of pecans, this cake will quickly become a favorite. It works beautifully for the holidays, birthdays, potlucks, or simply as a weekend baking project when you want to treat yourself and those around you to something decadent.
Ingredients
For the Pound Cake
1 ½ cups (3 sticks) unsalted butter, softened
2 ½ cups light brown sugar, packed
1 cup granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk or buttermilk, room temperature
2 teaspoons vanilla extract
½ teaspoon caramel extract (optional but amazing)
For the Caramel Glaze
½ cup (1 stick) unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
½ cup powdered sugar, sifted
For the Caramelized Candied Pecans
1 cup pecan halves
½ cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream or milk
Pinch of salt
Optional: ¼ teaspoon cinnamon or splash of vanilla
Instructions
Make the pound cake
Preheat oven to 325°F (165°C). Grease and flour a large bundt or tube pan. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in the vanilla and caramel extract if using. Pour the batter into the prepared pan, smooth the top, and bake for 1 hour 15 to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the caramel glaze
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until it comes to a boil. Let it boil for about 2 minutes, then remove from the heat. Stir in the vanilla extract and powdered sugar until smooth. Allow the glaze to cool slightly so it thickens just enough to pour over the cake without running straight off. Drizzle generously over the cooled pound cake.
Make the candied pecans
In a nonstick skillet over medium heat, melt the butter and brown sugar together until bubbly. Stir in the cream and a pinch of salt, cooking for about one minute until slightly thickened. Add the pecans and stir to coat them evenly in the caramel mixture. Continue cooking for 3 to 4 minutes, stirring constantly until the pecans are sticky, glossy, and fragrant. Spread the coated pecans out on parchment paper and allow them to cool and harden slightly. Once cooled, arrange or pile them over the caramel-glazed cake for a beautiful finish.
Serving suggestions
This cake is decadent enough to be served as is, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of extra caramel sauce on each slice makes for an even more indulgent presentation. If you want to balance the richness, serve it with fresh berries or roasted fruit on the side.
Variations and substitutions
Nut variations: Pecans are classic, but walnuts, hazelnuts, or almonds would work well. You can also make it nut-free by omitting the pecans and simply topping with glaze.
Spices: A pinch of cinnamon or nutmeg in the batter brings a warm, cozy note that complements the caramel beautifully.
Frosting option: Instead of a glaze, you could frost the cake with a cream cheese caramel frosting for extra richness.
Mini cakes: Divide the batter into smaller bundt pans or loaf pans for gifting. Just adjust the baking time accordingly.
Tips for success
Make sure the butter and eggs are at room temperature before starting to ensure a smooth, fluffy batter.
Do not overmix once you add the flour to avoid a dense cake.
Use a good-quality bundt pan with a nonstick finish to help release the cake cleanly. Grease and flour the pan thoroughly.
Cool the cake completely before adding the glaze, or the heat will cause it to run off.
Toast the pecans lightly before candying them for extra depth of flavor.
Storage and make-ahead
The pound cake keeps well covered at room temperature for up to three days. For longer storage, refrigerate it in an airtight container for up to a week. You can also freeze the cake (unglazed) for up to two months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing and topping with pecans. The glaze can be made ahead and gently reheated before using. The candied pecans can also be prepared in advance and stored in an airtight container at room temperature for several days.
Why this cake works so well
The combination of brown sugar and butter creates a caramel-like richness in the pound cake itself, while the caramel glaze doubles down on that flavor. The candied pecans add not only crunch but also a decorative touch that makes the cake look as good as it tastes. Every element works together, but the recipe is still approachable for home bakers. It’s impressive without being fussy, comforting yet elegant.
Final thoughts
Caramel Brown Sugar Pound Cake with Candied Pecans is a dessert that speaks to tradition while still feeling special. It’s the kind of cake you bake when you want something reliable but memorable, indulgent but not overly complicated. Each bite gives you the melt-in-your-mouth texture of pound cake, the sweet drizzle of caramel glaze, and the irresistible crunch of candied pecans. It’s a cake that begs to be shared, and one that will leave a lasting impression on anyone lucky enough to enjoy a slice.