This Southern Butter Pecan Pound Cake is a rich, buttery, old-fashioned dessert packed with toasted pecans and topped with a delicious homemade butter glaze. Every slice is incredibly moist, soft, and full of warm nutty flavor.
The combination of brown sugar, butter, vanilla, and crunchy toasted pecans creates an irresistible cake that tastes like something straight from a Southern grandmother’s kitchen.
Perfect for holidays, family gatherings, Sunday dinners, or whenever you’re craving a homemade dessert!
Preparation Time: 25 minutes
Baking Time: 70–85 minutes
Cooling Time: 45 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 12–16 slices
Ingredients
For the Butter Pecan Cake
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract (optional)
- 1½ cups chopped pecans, toasted
For the Creamy Butter Glaze
- ½ cup unsalted butter
- 1 cup powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
- ½ cup chopped toasted pecans
Step-by-Step Instructions
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