A decadent, buttery cake packed with crunchy pecans and topped with a luscious rum glaze — the ultimate Southern classic reimagined.
This tender, flavorful cake combines the best of textures and aromas: moist and buttery crumb, warm spices, crunchy pecans, and a silky rum glaze that gently coats each slice. Whether you’re serving it at a family gathering, a holiday party, or simply indulging in a slice with coffee, this Butter Cream Pecan Pound Cake promises to impress and comfort in equal measure.
In this detailed recipe article, you’ll find everything you need: step-by-step instructions, essential tips, creative variations, and a bit of culinary history behind this Southern favorite.
 The History of Pound Cake
The Pound Cake, named for its original formula—one pound each of butter, sugar, flour, and eggs—was created as a simple recipe that didn’t require written measurements. Easy to remember and even easier to love.
Over time, this classic cake evolved. In American Southern kitchens, it was elevated with the addition of buttermilk, pecans, warm spices like cinnamon, and rich boozy glazes made from rum or bourbon. Today, the pound cake is more than just a dessert — it’s a comforting, nostalgic centerpiece symbolizing hospitality and Southern warmth.
 Ingredients
For the Cake:
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1 cup (240 ml) buttermilk
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3 cups (600 g) light brown sugar
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6 large eggs
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2 cups (450 g) unsalted butter, softened
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3 cups (375 g) all-purpose flour
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2 tsp baking powder
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¼ tsp baking soda
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2 tsp ground cinnamon
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½ tsp allspice
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2 tbsp pure vanilla extract
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2 cups (240 g) chopped pecans
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Butter or nonstick spray to grease the pan
For the Rum Glaze:
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¼ cup (60 g) unsalted butter
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¼ cup (50 g) granulated sugar
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¼ cup (50 g) light brown sugar
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¼ cup (60 ml) heavy cream
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1 tbsp (15 ml) dark rum
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1 cup (120 g) powdered sugar
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Extra chopped pecans (optional, for garnish)
 Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 325°F (163°C). Generously butter a Bundt pan or spray with nonstick cooking spray. The shape helps the dense cake bake evenly and come out beautifully molded.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter until pale and fluffy. Slowly add the brown sugar, continuing to beat until the mixture is airy and light — about 4–5 minutes.
Add the eggs one at a time, beating well after each addition to maintain a smooth, cohesive batter.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and allspice. This ensures even distribution of leavening agents and spices throughout the cake.
Step 4: Combine Wet and Dry
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Always begin and end with the flour mixture for the best consistency.
Stir in the vanilla extract, then gently fold in the chopped pecans. Mix just until combined — avoid overmixing to keep the cake tender.
Step 5: Bake
Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pan for 15 minutes, then gently turn it out onto a wire rack to cool completely before glazing.
Step 6: Make the Rum Glaze
In a medium saucepan, melt the butter with both types of sugar and the heavy cream. Bring to a gentle boil, stirring constantly for 2–3 minutes.
Remove from heat and stir in the rum. Let cool for a minute, then whisk in the powdered sugar until the glaze is smooth and slightly thickened.
Pour the warm glaze over the cooled cake, letting it drip down the sides. Optionally, garnish with extra chopped pecans for texture and decoration.
 Prep and Cook Time
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Prep Time: 30 minutes
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Bake Time: 1 hour 15 minutes
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Total Time: ~1 hour 45 minutes
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Estimated Calories: ≈ 828 kcal per serving (based on 12 servings)
 Expert Tips
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Toast the Pecans: For enhanced flavor, lightly toast the pecans in a dry skillet for 4–5 minutes before adding them to the batter.
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No Buttermilk?: Mix 1 cup of milk with 1 tbsp vinegar or lemon juice. Let it sit for 10 minutes before using.
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Glaze Thickness: If your glaze is too thin, add a bit more powdered sugar. Too thick? Add a splash of cream or rum.
 Storage
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Room Temperature: Up to 3 days under a cake dome or in an airtight container.
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Refrigerator: Keeps up to 1 week when wrapped well.
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Freezer: Can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag.
 Flavor Variations
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No Rum? Substitute with vanilla or almond extract.
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Citrus-Poppy Seed Version: Omit the spices, add lemon zest and 2 tbsp poppy seeds.
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Add Dried Fruits: Stir in raisins, cranberries, or diced figs for a festive twist.
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Chocolate Version: Add ½ cup cocoa powder to the dry ingredients and fold in chocolate chips.
 Serving Suggestions
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Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard.
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Pairs perfectly with a strong coffee, chai tea, or a glass of aged rum.
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Ideal for brunches, holiday gatherings, or as an elegant dessert after dinner.
 Why You’ll Love This Cake
This Butter Cream Pecan Pound Cake delivers everything you want in a classic dessert: rich butter flavor, a tender crumb, warming spices, crunchy pecans, and a velvety glaze laced with rum.
Each slice is a celebration of texture and taste — buttery, spiced, sweet, nutty, and utterly satisfying. It’s the kind of dessert that feels like home, meant to be shared and savored slowly.
 Final Thoughts
Rich in flavor, heritage, and heart, this Butter Cream Pecan Pound Cake is a must-bake for lovers of traditional and soul-soothing desserts. While it doesn’t require complex techniques, the result is undeniably gourmet.
Take your time preparing it, share it generously, and enjoy the moments it helps create — because the best desserts are the ones made with love and shared with others.