There’s just something magical about a Southern classic that melts in your mouth and fills your kitchen with rich, buttery aromas—and this Pecan Praline Buttermilk Pound Cake is the ultimate treat for anyone craving nostalgia with a modern twist. The cake itself is seductively moist, thanks to real buttermilk and a touch of vegetable shortening for that dreamy tenderness, while a generous helping of chopped pecans adds crunch and warmth. The final touch, a gooey praline glaze dripping over the fluffy golden crown, transforms this pound cake into a showstopping dessert worthy of any special gathering or simple Sunday afternoon. Pecan Praline Buttermilk Pound Cake has a way of turning ordinary days into truly memorable celebrations.

Pecan Praline Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Pecan Praline Buttermilk Pound Cake keeps things luxurious yet blissfully straightforward—every ingredient plays a starring role, from the buttery crumb to the glossy praline glaze. Here’s why each one makes a difference.

Unsalted Butter (1 cup, softened): Creates a rich, classic pound cake flavor and ensures a tender crumb—always start with room temperature!
Vegetable Shortening (1/2 cup): Adds extra moistness and a lighter texture, so your cake is never dry.
Granulated Sugar (3 cups): Provides sweetness and gives the cake its hallmark beautiful, slightly crisp crust.
Large Eggs (5): Bind everything together for structure and contribute a golden hue and richness.
All-Purpose Flour (3 cups): Offers sturdiness to balance out the moistness, resulting in perfect slices.
Baking Powder (1/2 teaspoon): Adds just enough lift for a light texture without sacrificing that essential denseness a pound cake needs.
Salt (1/2 teaspoon): Pulls out the delicate flavors in every bite and balances the sweetness.
Buttermilk (1 cup, room temperature): Makes the crumb incredibly moist and brings a subtle tang that complements the pecans and praline.
Vanilla Extract (1 tablespoon): Rounds out the flavor with a warm, aromatic undertone.
Chopped Pecans (1 1/2 cups): Folded into the batter, these add the heart of the cake’s Southern charm and unmistakable crunch.
For the praline glaze: Brown Sugar (1/2 cup, packed), Unsalted Butter (1/4 cup), Heavy Cream (1/4 cup), Chopped Pecans (1/2 cup): These ingredients create a pourable, caramel-like topping studded with crunchy pecans for pure bliss.

How to Make Pecan Praline Buttermilk Pound Cake

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan, making sure to get into every curve and crevice. This not only prevents the cake from sticking but also helps develop that classic crisp edge every pound cake lover craves.

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, beat the softened butter and vegetable shortening together with the granulated sugar. Be patient here—beat for a full 4 to 5 minutes until the mixture is light, pale, and fluffy. This step lays the foundation for your Pecan Praline Buttermilk Pound Cake’s airy, delicate crumb.

Step 3: Add the Eggs

Crack in the eggs, one at a time, mixing well after each addition. This gradual process ensures the batter stays silky-smooth, not curdled, and helps each egg emulsify into the fat for perfect structure.

Step 4: Mix Dry Ingredients and Combine

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Now comes the key to a tender cake—alternate adding the dry mixture and the buttermilk to the creamed mixture. Start and end with flour, mixing just until combined after each addition. Stir in the vanilla extract and chopped pecans, making sure those toasty bits are scattered throughout the batter.

Step 5: Bake the Cake

Pour the batter evenly into the prepared Bundt pan and gently smooth the top. Bake for 75–85 minutes, until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked, letting you know it’s perfectly baked. Allow the cake to cool in the pan for 15 minutes, then invert it gently onto a wire rack to cool completely.

Step 6: Make the Praline Glaze

In a small saucepan, melt the brown sugar and butter with the heavy cream over medium heat. Stir constantly, bringing the mixture to a gentle boil. Let it simmer for 1–2 minutes until slightly thickened, then remove from heat and add the chopped pecans. Let the glaze cool just a bit, so it thickens but is still beautifully pourable.

Step 7: Glaze and Finish

Once the cake is absolutely cool, spoon the rich praline glaze over the top, letting it cascade and drip gorgeously down the sides. Shower with a few extra pecans if you like. Now your Pecan Praline Buttermilk Pound Cake is ready for its well-deserved spotlight!

How to Serve Pecan Praline Buttermilk Pound Cake

Garnishes

A simple dusting of powdered sugar can add an extra layer of elegance, but for true Southern decadence, sprinkle toasted pecans or even a few candied pecans over the sticky praline glaze. If you really want to impress, a dollop of whipped cream or a scoop of vanilla ice cream on each slice takes this cake completely over the top.

Side Dishes

Pecan Praline Buttermilk Pound Cake shines beside simple sides—think fresh seasonal berries to balance the sweetness, a spoonful of lemon curd for a zesty contrast, or piping hot coffee for the ultimate Southern dessert experience. It’s equally at home on a holiday buffet or as a brunch showstopper with fresh fruit salad.

Creative Ways to Present

Try slicing the cake into thick wedges and stacking them artfully on a cake stand, or serve individual slices with extra praline drizzle in small ramekins. For parties, cut slices into bite-sized cubes and spear with toothpicks for elegant mini-desserts. This cake even looks beautiful when topped with edible flowers for a springtime garden party.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices tightly covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake’s flavor and texture actually deepen and improve on the second day, making it perfect for advance prepping.

Freezing

This cake freezes beautifully! Simply wrap individual slices or the full cake (without glaze) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, and add the fresh praline glaze before serving for the very best taste.

Reheating

For that just-baked warmth, microwave individual slices for about 10–15 seconds, or gently warm the unglazed cake in a 300°F oven for 10–12 minutes. Always add the praline glaze after reheating to keep it shiny and luscious.

FAQs

Can I make Pecan Praline Buttermilk Pound Cake without a Bundt pan?

Absolutely! If you don’t have a Bundt pan, you can use two standard loaf pans or a large tube pan instead. Just keep an eye on bake times—they might be ready a little earlier, so do the toothpick test for doneness.

Why do I need to use room temperature ingredients?

Room temperature butter, eggs, and buttermilk blend together more easily, creating a smoother batter and a lighter, finer crumb, so don’t skip this step for perfect pound cake magic.

Can I substitute walnuts for pecans?

You sure can! Walnuts will bring a slightly different flavor, but they work beautifully in the praline glaze and the cake itself if you cannot find pecans or just want to try a twist.

How long does Pecan Praline Buttermilk Pound Cake stay fresh?

If stored properly at room temperature and well covered, this cake will stay moist and delicious for up to 3 days. After that, it’s best to freeze any leftovers to keep them tasting their best.

Is it okay to use low-fat buttermilk?

Full-fat buttermilk gives the best richness and velvety crumb, but if all you have is low-fat or even a homemade buttermilk substitute, your cake will still be delicious—just a touch lighter!

Final Thoughts

This Pecan Praline Buttermilk Pound Cake is everything you want in a celebratory dessert: decadent, charmingly rustic, and impossible to resist. Whether you’re serving family, friends, or just indulging yourself, I hope this recipe brings as much joy to your table as it has to mine. Gather your ingredients, preheat that oven, and get ready to fall in love with every caramelized, nutty bite!

Pecan Praline Buttermilk Pound Cake Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12–14 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich, Southern flavors of this Pecan Praline Buttermilk Pound Cake. A moist and tender buttermilk cake studded with pecans and topped with a decadent praline glaze, this dessert is perfect for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk (room temperature)
1 tablespoon vanilla extract
1 1/2 cups chopped pecans

Praline Glaze:

1/2 cup packed brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 cup chopped pecans

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Instructions

Preheat and Prepare: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Mix Wet Ingredients: Cream butter, shortening, and sugar until fluffy. Add eggs one at a time.
Combine Dry Ingredients: Whisk flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and buttermilk to wet mixture.
Add Flavor: Stir in vanilla and pecans. Pour batter into pan and bake for 75-85 minutes.
Make Glaze: Simmer brown sugar, butter, and cream. Stir in pecans. Spoon over cooled cake.