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Brown Sugar Pound Cake With Butter Pecan Glaze

Y’all are going to love this recipe for brown sugar pound cake with butter pecan glaze.

The cake is dense, moist, so sweet, and topped with a smooth, creamy, and sweet buttery pecan glaze.

Brown sugar pound cake on a white plate.

The Perfect Pound Cake

This is one of those cakes that once I took a bite, I had a hard time putting the fork down. It really is the perfect pound cake, especially around the holidays.

The flavors in the dessert cake are very deep and rich because of the brown sugar and pecans.

And the glaze…oh, the glaze. It’s decadent and sinful and so worth loosening the top button on your pants so you can eat just one more piece.

Brown sugar pound cake on a plate.

What Ingredients Do I Need To Make The Pound Cake Recipe?

Brown Sugar Pound Cake

  • Butter softened
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Sour cream or Greek yogurt

Butter Pecan Glaze

  • Butter
  • Brown sugar
  • Chopped pecans
  • Half and half

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Pound cake with butter pecan glaze

How Do I Make the Easy Pound Cake Recipe?

  1. For the pound cake, add the softened butter and brown sugar to a large bowl and cream.
  2. Next, add the sifted flour, baking powder, and salt to the bowl and mix well.
  3. Add the vanilla extract to the bowl.
  4. Next, add the eggs one-at-a-time and mix.
  5. Finally, add the sour cream to the bowl and mix well. Pour the cake batter into a bundt pan and bake for 55 minutes or until a cake tester comes out clean.
  6. For the glaze, melt the butter in a saucepan, add the brown sugar, half and half, and bring to a boil. Once the mixture boils, turn the heat down low and simmer for five minutes.
  7. At the end of five minutes, add the chopped pecans, stir, and pour over the cake.
Pound cake on a white plate.

Step-By-Step Instructions for Homemade Pound Cake

Softened butter in a glass bowl.

Start by adding the softened butter to the bowl.

I used my Kitchenaid Mixer for this recipe because I personally think it’s easier. But, you can use a hand mixer

Brown sugar and butter in a glass bowl.

Next, add the brown sugar to the bowl.

Mixing brown sugar and butter in a Kitchenaid mixer

Cream the two ingredients together in the mixer.

I creamed the two for about one to two minutes.

All-purpose flour, baking powder, and salt in a sifter.

Next, sift the flour, baking powder, and salt and add it to the batter and mix.

Three eggs in a small glass bowl being poured into cake batter.

Add the eggs to the bowl, one-at-a-time, and mix.

Pouring vanilla extract into a bowl of cake batter.

Next, pour the vanilla extract into the bowl.

Sour cream in a bowl of cake batter.

Finally, add the sour cream and mix.

I have a bit of a confession and tip here rolled into one. I didn’t realize I only had about half a cup of sour cream in the fridge when I started to make this recipe.

So, I used non-fat plain Greek yogurt for the other half of a cup and you’d never know it by the taste.

You can use plain yogurt if you don’t have Greek yogurt and it will be fine, as well.

Pound cake batter in a bundt pan.

Pour the batter into a greased and floured bundt pan and bake for approximately 55 minutes.

The bundt pan I used is about 10-inches across. I wouldn’t use anything smaller or the cake will bake over the sides.

I used some non-stick spray and sprinkled flour over the spray and the cake slid right out after it baked and then cooled for 10 minutes. Just make sure you get flour all over the greased pan.

Butter Pecan Glaze

Melting butter and brown sugar in a saucepan for butter pecan glaze.

Add the butter to a saucepan and let it melt. Next, add the brown sugar and mix the two ingredients.

I used a large saucepan, but a smaller one is fine.

Pouring heavy cream into a saucepan.

Pour the half and half into the saucepan and mix.

Cooking butter pecan sauce in a saucepan.

Bring the two ingredients to a boil and then turn the heat down to simmer.

Let it cook on simmer for five minutes.

Pecan in a brown sugar glaze.

Finally, add the chopped pecans to the glaze and stir.

Don’t lollygag too much before pouring the glaze over the cake because it will thicken fairly fast once it starts to cool.

Pouring butter pecan glaze over a brown sugar pound cake.

Pour the glaze over the cake and you have a delicious dessert that is perfect for any occasion.

I think the cake makes a wonderful dessert for fall because of the pecans and deep flavors, but people will be asking for it year-round.

Moist pound cake on a white plate with a fork sitting next to it.

Other cakes that taste amazing:

  • Pineapple dump cake is a fun dessert. My husband grows pineapples in our backyard and they make for a sweet treat.
  • Old fashioned cream cheese pound cake is one rich and decadent cake. It’s super easy to make and turns out moist and delicious every time.
  • Kentucky butter cake with a butter glaze is one yummy cake and of course, buttery flavored.
  • Brownie cake is one of the easiest cakes to make and it is one chocolatey good dessert. And, did I mention it’s super easy to make?
Brown sugar pound cake on a white plate.

Brown sugar pound cake with butter pecan glaze

Check out the recipe card below, grab those ingredients, and start cooking! This is a fun and tasty dessert for any occasion.

Then, share your comments below and share a picture of your cake on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

Yield: 16 pieces

Brown Sugar Pound Cake with Butter Pecan Glaze

Brown sugar pound cake on a white plate.

Y'all are going to love this recipe for brown sugar pound cake with butter pecan glaze. The cake is dense, but moist, and is topped with a smooth, creamy, and sweet buttery pecan glaze.

Prep Time 25 minutes
Cook Time 55 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients

Pound Cake

  • 1-1/2 cups butter, softened
  • 2-1/4 cups light brown sugar, packed
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 5 eggs
  • 1 Tbsp. vanilla extract
  • 1 cup of sour cream

Butter Pecan Glaze

  • 1/2 cup butter
  • 1/4 cup half and half
  • 1/2 cup brown sugar
  • 3/4 cup chopped pecans

Instructions

Brown Sugar Pound Cake

  1. Preheat oven to 350-degrees.
  2. Grease and flour a 10-inch, or larger, bundt pan.
  3. Add the softened butter and the brown sugar to a large bowl and cream for one to two minutes.
  4. Next, sift the flour, baking powder, and salt. Add to the butter mixture and mix.
  5. Add the vanilla extract and eggs, one-at-a-time, and mix well.
  6. Finally, add the sour cream and mix well. Pour the batter into the greased and floured bundt pan.
  7. Bake for approximately 55 minutes or until a cake tester comes out clean.
  8. Allow the cake to cool for 10 minutes and invert onto a cake plate.


Butter Pecan Glaze

  1. Add the butter to a saucepan and melt.
  2. Next, add the brown sugar and combine.
  3. Pour the half and half into the pan and combine.
  4. Bring to a boil and turn the heat down to simmer.
  5. Simmer for five minutes and remove from heat. Stir in pecans and pour over cake.

Notes

TIP: If you don't have sour cream, you can use yogurt instead.

TIP: Pour the glaze over the cake after adding the pecans because the glaze will thicken fast.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 429Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 128mgSodium: 283mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 5g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Find more delicious recipes at Julia’s Simply Southern, and South Your Mouth.

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