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Melt-in-your-mouth Southern Butter Pecan Pound Cake is a moist, rich, and delicious cake recipe with the texture of classic pound cake and crunch from buttered pecans.

Southern Butter Pecan Pound Cake

Made with buttermilk, Southern Butter Pecan Pound Cake is soft and moist. It has a nice caramel flavor from butter and brown sugar and crunch from pecans. 
Course Dessert
Cuisine American, Southern
Keyword cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 16 slices
Calories 546kcal
Author Paula



  • 1 cup butter at room temperature
  • 1 and ½ cups granulated sugar
  • 1 and ½ cups brown sugar firmly packed
  • 6 large eggs at room temperature
  • 3 cup all-purpose flour sifted and measured correctly
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk at room temperature
  • 2 tablespoons butter  
  • 1 and ½ cups pecans finely chopped


  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon pure vanilla extract
  • See the narrative above for substitutions.


  • Preheat your oven to 325 degrees F
  • Grease and flour (or sugar) a 10-inch tube pan.
  • Melt 2 tablespoons real butter and toast pecans until fragrant. Cool
  • Mix butter until smooth. Add granulated sugar and brown sugar and mix until smooth and fluffy.
  • Add eggs one at a time, mixing until the yolk is incorporated before adding the next egg.
  • Combine flour, salt, and baking powder in a bowl. 
  • Combine vanilla and buttermilk.
  • Alternately add flour mixture and buttermilk mixture to mixture, beginning and ending with flour.
  • Fold in toasted pecans by hand.
  • Spoon batter into prepared tube pan. 
  • Bake at 325 degrees F for 65 to 70 minutes. Test with a wooden pick. The cake is done with no crumbs or dry crumbs remain on the pick.
  • Cool 20 minutes on a wire rack.
  • While the cake is cool, make the glaze. 


  • On medium-low heat, add butter, sugar, and water to a small pan. Heat and stir until the sugar is dissolved, but do not boil the mixture. When the sugar is dissolved, remove the pan from the heat and stir in the vanilla.
  • Pour hot mixture over the cake (that's still in the bundt pan). You can poke holes in the cake if desired so the cake soaks up more of the glaze. 
  • Allow the cake to sit 10 more minutes to absorb the glaze before inverting on a serving tray.
  • Serve warm or room temperature. It's great with vanilla ice cream. 
  • Store up to 5 days in an airtight container. Can be stored up to 9 days in the refrigerator.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. 


Calories: 546kcal | Carbohydrates: 69g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 290mg | Potassium: 169mg | Fiber: 2g | Sugar: 50g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg