Caramel Pecan Taffy Pound Cake
Rich, buttery, nutty, and drizzled in a luscious caramel glaze—this Caramel Pecan Taffy Pound Cake is everything you want in a dessert and more.
There’s something magical about the marriage of pecans and caramel, especially when wrapped up in a dense, buttery pound cake. This recipe pays homage to classic Southern baking, but with a gooey taffy twist that takes it over the top (and trust me, it’s worth it—even if you go easy on the caramel).
Why I Love This Recipe
Every bite delivers a melt-in-your-mouth texture with toasted pecan crunch and deep caramel richness. The crumb is dense yet moist—just like the best pound cakes should be. It’s the kind of cake you serve at holidays, potlucks, or whenever you feel like showing off your baking chops.
Plus, you don’t need any fancy tools. Just a Bundt or tube pan, a saucepan for that glossy caramel drizzle, and maybe a little patience while the house fills with a buttery, nutty aroma.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1 tsp vanilla extract
- 1 tsp caramel extract (optional)
- ½ tsp salt
- 1 tsp baking powder
- 1 cup whole milk
- 1 cup chopped pecans, toasted
For the Caramel Glaze
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp salt
For Garnish
- 1 cup chopped pecans, toasted
Step-by-Step Instructions
🧁 Step 1: Make the Cake
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or 10-inch tube pan.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and caramel extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour.
- Fold in the toasted pecans, then pour the batter into the prepared pan.
- Bake for 70–75 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
🍯 Step 2: Make the Caramel Glaze
- In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream.
- Bring to a low boil and stir constantly for 2–3 minutes until smooth and slightly thickened.
- Remove from heat and stir in the vanilla and salt.
- Let the glaze cool slightly before using.
✨ Step 3: Assemble the Cake
- Pour the warm caramel glaze generously over the cooled cake.
- Sprinkle the top with toasted pecans.
- Let the glaze set before slicing.
Tips for Success
- Don’t overmix the batter—just blend until smooth for the perfect tender crumb.
- Use room temperature ingredients for better mixing and even baking.
- Toasting the pecans is essential—it deepens the nutty flavor and adds crunch.
- Want less caramel? Use half the glaze and store the rest in a jar for drizzling over ice cream.
Storage & Leftovers
- Store at room temperature in an airtight container for up to 3 days.
- For longer storage, refrigerate for up to a week, or wrap tightly and freeze for up to 3 months.
- Warm individual slices slightly before serving to bring back that fresh-baked flavor.
Serving Suggestions
This cake is rich and bold—pair it with something cool or crisp to balance it out:
- A glass of milk or hot coffee
- This Blueberry Lemonade for fruity contrast
- A scoop of vanilla or butter pecan ice cream
- A dollop of whipped cream with a pinch of cinnamon
More Recipes You’ll Love
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot)
Final Thoughts
This Caramel Pecan Taffy Pound Cake is one of those desserts that makes the table go silent—until the second slice is served. It’s gooey, nutty, buttery, and just sweet enough to impress without overwhelming.
Whether you’re making it for Sunday dinner or a holiday gathering, it’s the kind of cake that begs for compliments (and recipes requests).
Leave a comment below if you try it—and don’t forget to follow for more classic-with-a-twist bakes from ChefManiac!
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