Praline Pound Cake

This decadent Praline Pound Cake is so moist and flavorful, with brown sugar, pecans, and a delicious praline glaze.

If you love pound cakes, make sure to add this to your list! It is the perfect dessert no matter what the season, but we especially love it for fall and winter!

How to Make Praline Pound Cake

You can find the full, detailed recipe at the bottom of this post. Here is a quick look at our steps for the cake!

Today's recipe is similar to our cream cheese pound cake recipe, but with brown sugar, pecans, and praline glaze.

• First, grease and flour a bundt pan or tube pan and preheat oven.
• We combined the dry ingredients (cake flour, salt, and baking powder) and set aside.
• Using an electric mixer, we then mixed the softened butter and softened cream cheese on medium speed until smooth. Next, we added the brown sugar and mixed for a few minutes until light and fluffy.
• The eggs were added one at a time, blending after each addition.
• We combined our wet ingredients next, adding vanilla to the ½ cup of milk.
• Finally, with the mixer on low speed, alternately add the dry and wet ingredients to the mixing bowl, beginning and ending with the dry ingredients. (We did three additions of dry, two additions of wet). Mix just until combined to prevent over-mixing.
• Fold in the toasted pecans and pour batter into prepared bundt pan.

• Bake at 325 degrees F for about 60-70 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached.

Praline Glaze

The praline glaze is the perfect complement to our pound cake. It is buttery and sweet, with wonderful flavor from brown sugar and pecans. The first part of the recipe involves preparing a caramel sauce by heating brown sugar, butter, and milk in a saucepan.

Then, the powdered sugar, vanilla extract, and salt are added. Finally, chopped pecans are folded in.

The glaze will thicken up a bit as it cools. Once the cake has cooled, you can either spoon it over the cake, or apply it with a disposable piping bag. (If your pecan pieces are on the larger side, spooning the glaze over the cake is the best option.)

More Pound Cakes

We love pound cake recipes and have added to many to our recipes section over the years! Some of our favorites are our classic pound cake recipe, buttermilk pound cake, five flavor pound cake, and lemon pound cake, but we have so many more! Make sure to check out our pound cakes and bundt cakes section for a full listing.

Thanks so much for stopping by! We hope that you enjoy the recipe. Don't miss our full collection of cake recipes. You'll find cake recipes from scratch as well as cake mix recipes! We also have tons of cake decorating tutorials as well. Enjoy scrolling through!

Praline Pound Cake

BY Melissa and Bebe

This moist Praline Pound Cake has fantastic flavor from brown sugar, pecans, and praline glaze.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 2 sticks unsalted butter, softened (226g)
• ▢ 8 oz block cream cheese, softened (this is one block or package) Full fat cream cheese.
• ▢ 3 cups light brown sugar (600g)
• ▢ 5 large eggs room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
• ▢ 3 cups cake flour (342g) (Swan's Down)
• ▢ ½ teaspoon baking powder (2g)
• ▢ ½ teaspoon salt (3g)
• ▢ ½ cup milk (120g)(we used whole milk)
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ 1 cup chopped pecans, toasted (Toasting is optional but makes the pecans more flavorful.)

Praline Glaze

• ▢ 1 cup brown sugar
• ▢ 1 stick unsalted butter, sliced into pieces
• ▢ ¼ cup milk
• ▢ 1 cup powdered sugar
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup toasted pecans, chopped

Instructions

• Grease and flour a bundt cake pan or tube pan. (We used a 15 cup bundt pan with a baking capacity of 12 cups.)
• Preheat the oven to 325℉
• In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.
• Next, gradually add the brown sugar and beat until light and fluffy for three minutes.
• Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
• Add the vanilla extract to the ½ cup of milk.
• With the mixer on low speed, add the flour mixture alternately with the milk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet.
• Gently fold/stir in the chopped pecans.
• Scoop batter into prepared bundt pan.
• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
• This makes approximately 9.5 cups of batter.
• Allow to cool in the pan for 10 minutes before turning out.

Praline Glaze

• Combine the brown sugar, butter, and milk in a medium saucepan. Cook over medium heat to melt the butter, stirring constantly. Increase the heat to medium high and bring to a boil. Boil for 3 minutes while whisking.
• Next, transfer this caramel mixture to a heatproof bowl and stir in the confections sugar, salt, and vanilla, stirring until smooth. Stir in the chopped pecans. This mixture will thicken as it cools. (If it becomes too firm before you are able to use it, heat in small increments in the microwave or briefly in a saucepan until desired consistency is reached.

Decorating the Cake

• Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away. However, if your chopped pecans are fairly large, spooning it over the cake is the best option as they may be too large to pass easily through the piping bag.
• After glazing, we added pecan halves around the top as a final detail.

Storing

• This cake is fine to leave at room temperature for a couple of days in an airtight container or under a cake dome. After that, we like to move to the refrigerator for freshness. If you chill your cake, it is best to move it to the kitchen counter a couple of hours before serving. This will allow plenty of time for it to warm and soften.

Notes

We used a 15 cup bundt pan (with a baking capacity of 12 cups). Baking times may vary depending on the size of your pan.

If using a smaller bundt pan, a good rule of thumb is not to fill it past ⅔ full, to leave plenty of room for the cake to rise.

This cake can be wrapped tightly in plastic wrap followed by foil and frozen for up to three months. To thaw, move to the refrigerator the day before (still wrapped), and then to the kitchen counter the next morning.

 

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