🍰 Caramel Pecan Pound Cake
Rich, buttery pound cake topped with sweet caramel and crunchy pecans—pure Southern-style comfort dessert.
🧾 Ingredients
For the pound cake:
- 1 cup (2 sticks) butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 cup milk (or buttermilk for extra richness)
- 1 tsp vanilla extract
- ½ tsp salt
For the caramel pecan topping:
- 1 cup brown sugar
- ½ cup butter
- ÂĽ cup heavy cream (or milk)
- 1–1½ cups chopped pecans
- ½ tsp vanilla extract (optional)
🍳 Instructions
1. Make the cake
- Preheat oven to 325°F (165°C). Grease a bundt or tube pan well.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Alternate adding flour and milk, starting and ending with flour.
- Stir in vanilla and salt.
2. Bake
- Pour batter into prepared pan.
- Bake 70–80 minutes, or until a toothpick comes out clean.
- Let cool for 15–20 minutes, then remove from pan.
3. Make caramel pecan topping
- In a saucepan, melt butter and brown sugar together.
- Add cream and stir until smooth and slightly thickened.
- Remove from heat and stir in vanilla and pecans.
4. Finish the cake
- Pour warm caramel pecan topping over cooled cake.
- Let it set slightly before slicing.
🍽️ Tips
- Toast pecans for extra flavor
- Don’t rush creaming butter and sugar—it makes the cake fluffy
- Best served slightly warm or next day for deeper flavor
If you want, I can also turn this into:
- a viral Facebook “don’t lose this recipe” post
- a shortcut 5-ingredient version
- or a super moist bakery-style upgrade 🍯
