This buttery Pecan Praline Buttermilk Pound Cake is filled with toasted pecans and toffee bits then drizzled with a sweet pecan praline glaze. It’s the kind of cake ideal for serving at any special event from tea parties with friends, holiday brunch, a church potluck or a “just because” dessert.

Easy Pecan Praline Buttermilk Pound Cake Recipe

Pound cakes were once made with a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. That simple combination turned pantry staples into one of the most beloved Southern cakes of all-time. I still love the thrill of mixing up those same simple ingredients to create a cake that will delight my dessert eaters. It’s one of the small pleasures in life that never gets old. I truly believe that when you make a dessert from scratch it really shows the love, doesn’t it? It just screams that you thought it was important enough to go the extra mile to make something delicious for everyone to enjoy. How to make Praline Pound Cake from scratch:

Flour – All purpose flour sifted with baking powder and salt.
Fats – Salted butter and solid vegetable shortening.
Sugar – Light brown sugar and granulated sugar.
Flavorings – Vanilla extract.
Eggs – 6 large eggs.
Milk – Whole buttermilk.
Nuts – Roughly chopped toasted pecans and toffee bits.
Glaze – Salted butter, heavy cream and light brown sugar.

How to Make the Best Pecan Praline Pound Cake

If you’ve been cooking with me for a while, you know how much I love caramel and pecans. It was just a matter of time before I combined my love of caramel, pecans and pralines and turn it into a pound cake. Voila, this beautiful pound cake actually exceeded my expectations.

Ingredients you’ll need to make homemade Pecan Praline Buttermilk Pound Cake: All purpose flour, baking powder salt, butter, solid vegetable shortening, light brown sugar, granulated sugar, large eggs, vanilla extract, buttermilk and toffee bits and chopped pecans.
Ingredients to make the glaze: Salted butter, light brown sugar and heavy cream.
Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons, bundt pan, cooling rack and sheet pan to toast the pecans.
Why start with a cold oven for baking pound cakes? This is a hundred year old technique that allows the cake batter to heat and rise slowly giving the leavening time to develop and lighten the texture of the cake. While it’s not necessarily fitting for every pound cake recipe it works beautifully for this one that’s dense and buttery.
Do I have to use a stand mixer to make a Southern pound cake? While a stand mixer is so simple to use you can certainly make this, or any cake, using a hand mixer.
How do you toast pecans for pound cake? It’s really a simple process. Spread chopped pecans on a baking sheet in a single layer. Place into a preheated 350°F oven toasting for 6-8 minutes or until lightly golden and fragrant. Allow to cool completely before adding to the batter.
Store this cake in an airtight container chilled in the refrigerator for up to 1 week.
When storing chilled, bring to room temperature for serving to allow time for the praline glaze to soften.

More Southern Pound Cake Recipes to Make

This decadent cake is not for the butter or sugar shy as it celebrates both in abundance. Save this for a special occasion and enjoy a piece with the special people in your life. They’ll be so glad you did.

Million Dollar Pound Cake is a classic cake that never gets old.
Lemon Sour Cream Pound Cake is packed with the bright flavor or citrus.
Coconut Cream Pound Cake is full flavored.
Orange Pound Cake is drizzled with a fresh sweet orange glaze.
Pretty in pink White Chocolate Cherry Pound Cake.
You may also like these 8 No-Fail Pound Cakes on Parade.

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