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Praline Pound Cake formed in Bundt Pan style with pecan glaze on top
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5 from 11 votes

Toasted Pecan Praline Cake

This is a butter rich pound cake that's soft and moist and studded with toasted pecans and heath bits. To finish it off we pour a caramel pecan glaze over it adding to the fantastic flavor.
Prep Time30 mins
Cook Time1 hr 15 mins
Resting time10 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 964kcal



  • 1 ½ cups pecans chopped and toasted
  • 1 ½ cups butter unsalted, softened
  • 8 oz. cream cheese softened
  • 3 cups brown sugar firmly packed
  • 6 eggs large, at room temperature
  • 3 ¼ cups Low-protein flour like White Lily Or use cake flour (see notes below)
  • 2 teaspoon vanilla extract
  • ½ cup brickle or toffee bits like what you find with Heath.


  • 1 ½ cups heavy cream
  • ¾ cup light brown sugar packed
  • 1 tablespoon light corn syrup
  • 1 ½ teaspoon vanilla extract
  • Kosher salt pinch
  • ½ cup pecans chopped and toasted



  • Chop and toast the 2 cups of pecans. You'll need to save ½ cup for the glaze. (see notes on how to toast. )
  • Grease and flour a 12 cup bundt pan or a 10-inch tube pan. You may use a baking spray with flour but I find it doesn't do too well for me.
  • Heat oven to 325℉
  • Sprinkle ½ cup of the chopped pecans on the bottom of the bundt pan.
  • Beat the softened butter and cream cheese in a large bowl with electric mixer on medium speed until well mixed.
  • Beat in the brown sugar for about 5 minutes or until very light.
  • Add the eggs in, one at a time beating well after each addition.
  • Fold in the flour just until combined. Do not overmix.
  • Stir in the vanilla, 1 cup chopped toasted pecans and the brickle bits.
  • Spoon the batter into the prepared pan.
  • Place the bundt pan on a baking sheet and slide into oven.
  • Bake for 1 hour 15minutes to 1 hour 30 minutes or until wooden toothpick comes out clean.
  • Cool in pan for 10 minutes. Remove to cooling rack to cool completely.


  • Stir together with wooden spoon heavy cream, brown sugar, and corn syrup in a 2-quart, heavy bottomed sauce pan over medium heat.
  • Insert a candy thermometer and cook until the temperature registers 220℉ on candy thermometer.
  • Remove from heat and stir in vanilla, salt, and the ½ cup toasted pecans.
  • Stir with the wooden spoon until caramel has thickened and cooled slightly. Spoon over the cake. If you have any left store in fridge and pour on ice cream or plain cake.



Make your own cake flour: For every 1 cup of all-purpose flour, remove 2 Tablespoons of the flour and ADD 2 Tables spoons of cornstarch. Mix together well. 
Check your oven temperature - we have a new stove and when it signals that the oven has preheated, it hasn't. We bought an oven thermometer (they're cheap) and when it signaled that the oven was preheated it was 75℉ off. We now let our oven preheat 40 minutes to be sure that the oven is at the temp we want it. This is really important with cakes and breads. 


Calories: 964kcal | Carbohydrates: 105g | Protein: 10g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 215mg | Sodium: 340mg | Potassium: 286mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1640IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 3mg