Can I make this cake ahead of time?

Yes! In fact, this cake tastes even better the next day as the praline glaze seeps into the crumb. Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Can I skip the glaze?

You can, but it won't be the same. The glaze adds sweetness, shine, and moisture. If you want something lighter, try brushing the cake with a simple syrup instead.

Can I use a loaf pan instead of a Bundt?

You can divide the batter between two loaf pans. Bake time will vary, so check early.

Can I freeze this cake?

Absolutely. Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight before serving.

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

Description

Dense, moist pecan praline pound cake with buttermilk and brown sugar, topped with sweet praline glaze. Perfect for holidays and gatherings!

Ingredients

Units Scale

3 c. all-purpose flour – spooned and leveled
1 tsp. baking powder
1/2 tsp salt
1 c. unsalted butter, softened to room temperature
1/2 c. vegetable shortening
2 c. light brown sugar, packed
1 c. granulated sugar
5 large eggs, room temperature
1 c. buttermilk, room temperature
2 tsp. pure vanilla extract
1 tsp. almond extract (optional but recommended)
1 1/2 c. pecans, toasted and chopped

For the Praline Glaze:

1 stick unsalted butter
1 c. light brown sugar, packed
1/4 c. whole milk or heavy cream
1 tsp. vanilla extract
1 1/2–2 c. powdered sugar, sifted
1 c. pecan halves or chopped pecans

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Instructions

Step 1: Toast the Pecans
Spread pecans on a baking sheet and toast at 350°F for 8-10 minutes, stirring halfway through, until fragrant and slightly darkened. Let cool, then roughly chop 1½ cups for the batter. Set aside 1 cup of whole or chopped pecans for the praline topping.
Step 2: Prepare Your Bundt Pan
Generously grease a 12-15 cup bundt pan or 10-inch tube pan with butter or baking spray with flour. Make sure every crevice is coated to ensure easy release. Do not preheat your oven yet.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 4: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and shortening on medium-high speed for 2 minutes until smooth and creamy.
Add both sugars and beat on medium-high for 4-5 minutes, scraping down the sides of the bowl halfway through. The mixture should be light, fluffy, and pale in color.
Step 5: Add the Eggs
With the mixer on medium speed, add eggs one at a time, beating well after each addition until fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed.
Step 6: Alternate Wet and Dry Ingredients
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with flour:

Add ⅓ of flour mixture, mix until just combined
Add ½ of buttermilk, mix until just combined
Add ⅓ of flour mixture, mix until just combined
Add remaining buttermilk, mix until just combined
Add remaining flour mixture, mix until just combined

Add vanilla and almond extracts and mix for 10 seconds.
Step 7: Fold in Toasted Pecans
Using a rubber spatula, gently fold in the 1½ cups of toasted chopped pecans until evenly distributed throughout the batter.
Step 8: Fill Pan and Start in Cold Oven
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter 2-3 times to release air bubbles.
Place the pan in a COLD oven, then set the temperature to 325°F. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 9: Cool the Cake
Let the cake cool in the pan on a wire rack for 15-20 minutes. Run a thin knife around the edges, then invert onto a wire rack or serving plate. Let cool completely before adding the praline glaze.
Step 10: Make the Praline Glaze
In a medium saucepan, combine butter, brown sugar, and milk over medium heat. Stir constantly until the butter melts and the mixture begins to bubble.
Let it come to a low boil and continue stirring for 2-3 minutes. The mixture will become smooth and slightly thickened.
Remove from heat and whisk in vanilla extract and 1½ cups powdered sugar until smooth. The glaze should be thick but pourable. If it’s too thick, add a tablespoon of milk. If too thin, add more powdered sugar.
Stir in the reserved 1 cup of pecans.
Step 11: Glaze the Cake
While the glaze is still warm (but not hot), slowly pour it over the top of the completely cooled pound cake, letting it drip down the sides. Use a spoon to spread it evenly if needed.
Let the glaze set for at least 30 minutes before slicing. The glaze will firm up as it cools, creating that signature praline candy-like texture.

Prep Time: 15 mins
Cook Time: 90 mins
Category: Dessert
Method: Bake
Cuisine: American