Pecan Praline Pound Cake – Rich, Moist & Nutty Southern Bundt

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Some desserts whisper “comfort,” and then there’s this Pecan Praline Pound Cake — the kind that sings it. Every bite feels like Sunday dinner in the South, even if you’re standing in an Ohio kitchen with two kids asking for snacks while you’re glazing a cake.

This recipe brings together everything I love about southern baking: nutty, caramel-like flavor from the pecans, a buttery crumb that’s dense but never dry, and a glaze that drips down the sides like sweet, sticky gold.

Whether you’re a seasoned baker or just getting into the groove of scratch baking, this cake is a guaranteed crowd-pleaser — simple to prep, stunning on the table, and absolutely irresistible once sliced.

What Makes This Pecan Praline Pound Cake So Good

Every food blogger will tell you pound cake is simple — but making it right takes finesse. After a few tweaks and tests, here’s what makes this version stand out:

• Ground pecans inside the batter — not just sprinkled on top — infuse every crumb with nutty depth.
• Buttermilk keeps the cake moist and balanced; it’s the secret to that soft but dense texture.
• A buttery praline glaze brings sweet southern flavor that’s smooth, glossy, and slightly caramelized.
• Balanced ratios of butter, sugar, and flour ensure the cake is rich without being heavy.
• Perfect for any occasion — from Thanksgiving dessert to Sunday brunch.

This is one of those bakes that looks bakery-level impressive but still feels homemade in the best way.

The Story Behind the Cake

Every time I bake this, I think about the first time I visited New Orleans — the smell of candied pecans, the sound of jazz floating through the French Quarter, and that unmistakable buttery sweetness in the air.

I wanted to capture that feeling in a cake — something you could slice, share, and savor without needing a plane ticket. When I tested this recipe for Brown Sugar Food Blog, I knew I wanted it to be dense, moist, and unapologetically rich — the kind of cake that feels like a warm hug with every bite.

And because I’m me, of course I tweaked the ratios. I reduced a bit of flour, added extra egg yolks for richness, and let the buttermilk do its magic. That’s how you get a pound cake that’s luscious but never greasy — the kind that makes people close their eyes for the first bite.

Key Ingredients You’ll Need

While you’ll find the full recipe details below, here’s a quick peek at what gives this cake its signature flavor and texture:

• Unsalted Butter – A pound cake must! Use room-temperature butter for the creamiest batter.
• Granulated Sugar – Sweetens and helps aerate the batter for structure.
• Eggs + Yolks – The extra yolks add moisture and a velvety crumb.
• Buttermilk – Adds tang and tenderness while balancing the sweetness.
• All-Purpose Flour – Provides structure; measured correctly for best results.
• Ground Pecans – Finely ground pecans fold right into the batter for flavor in every bite.
• Brown Sugar & Butter Glaze – A simple stovetop praline glaze that soaks beautifully into the cake.

Pro tip: Don’t skip the toasted pecans. Toasting them for just a few minutes brings out that signature aroma that makes this cake smell like heaven.

Baking Tips for a Perfect Pound Cake

If your past pound cakes have come out dry or crumbly, don’t worry — this section is for you.

• Cream thoroughly. Let that butter and sugar whip until light and fluffy. You want the batter to trap air for lift.
• Don’t overmix after adding flour. Once the dry ingredients go in, mix gently to avoid a tough crumb.
• Low and slow bake. Pound cakes bake best around 325°F. It gives the batter time to rise and set evenly.
• Use the right pan. A well-greased Bundt or tube pan works best for this recipe.
• Cool completely before glazing. That warm cake + thick glaze combo is what gives it those perfect drips.

Serving Suggestions

This cake doesn’t need much to shine, but here are some ideas to elevate it:

• Dust with powdered sugar for a simple presentation.
• Serve warm with vanilla bean ice cream or whipped cream.
• Add a drizzle of salted caramel sauce for a little extra decadence.
• Wrap individual slices and freeze for quick dessert cravings — it freezes beautifully.

Praline Cake Topping recipe adapted from Cookies and Cups

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Commonly Asked Questions

 

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