Decadent Pecan Praline Cake Recipe with crusty pecan topping. It’s the perfect edible gift or holiday dessert for family gatherings.

pecan praline cake

Decadent Pound Cake

Looking for a unique holiday treat to serve after holiday meals?

Or possibly to wrap and give as tasty presents this season?

I thought you might be. Today’s Pecan Praline Pound Cake is a show-stopper at the dinner table and can be easily packaged and carted around (or shipped) for edible gifts.

There’s nothing like a buttery pecan cake to usher in the holiday spirit!

pecan cake

A Fresh Fall Favorite 

I used my favorite classic pound cake recipe, yet substituted brown sugar for the granulated sugar to give it a deeper richness of flavor.

Then I simmered an easy pecan praline topping that is poured over the pound cakes, giving them a crumbly crusty nut finish.

Buttery-sweet and crunchy on top. Dense and tender below. The perfect pound cake combo!

You can wrap each Pecan Praline Pound Cake in cellophane to give away. Gift them in a decorative loaf pan.

Or offer them with a lovely wooden cutting board like those seen in today’s post from Shop Dog USA.

pound cake

Pecan Cake with Pralines Ingredients 

  • Softened Unsalted Butter 
  • Brown Sugar
  • Large Eggs
  • All-Purpose Flour – A good Gluten-Free Baking Mix could be used as well!
  • Whole Milk – You can substitute buttermilk or cashew milk if you like.
  • Vanilla extract
  • Salt
  • Baking Powder
  • Powdered Sugar
  • Broken Pecan Pieces

edible gift

How to Make This Pecan Cake

  1. Preheat the oven to 325 degrees F and grease your baking loaf pans with nonstick cooking spray. 
  2. Cream the butter and sugar, in an electric stand mixer, until it is fluffy and light. This will take just a few minutes. Scrape the sides of the bowl and then add in the eggs, milk, vanilla extract, salt, and baking powder until it is all mixed in and combined well. Slowly add in the flour and continue to beat the mixture until it becomes smooth. 
  3. Equally distribute the cake batter into your two baking loaf pans and bake for about 65 to 80 minutes. A wooden skewer should come out clean when poked in the center of the cake. Let it cool in the pan for about 10 minutes and then transfer to a cooling sheet to finish the cool down process. 
  4. Next you will prepare the praline portion that goes on top by combining butter, brown sugar and milk into a saucepot on the stove until it comes to a low boil. Keep it on boil for a few minutes and then take it off the heat to whisk in some vanilla and powdered sugar until it is smooth. Then add in the broken pecan pieces. 
  5. Take the warm praline mixture and pour it over the tops of both pound cakes. Let them cool before serving or wrapping. 

Holiday Dessert

Get the Complete (Printable) Pecan Praline Cake Recipe Below! Enjoy!

crusty pecan topping

Frequently Asked Questions

How long does this pecan cake last?

Keep this pound cake in an airtight container at room temperature for up to three days, or wrapped with plastic wrap and aluminum foil in the fridge for up to a week. 

If you want to freeze this recipe, I would recommend not adding the pralines on the top and just wrapping the pecan cake in plastic wrap and foil and it will stay in the freezer for up to 6 months. 

Can this pecan cake be made in a bundt pan?

Yes, if you use a large 12-15 cup capacity bundt pan the whole recipe will fit. The pan should be no more than 2/3 full. Make sure to grease and flour the bundt pan well, so the cake comes out easily. Baking time will be about the same length of time, 65-80 minutes.

Can I make mini loaf cakes?

Yes, this cake recipe makes enough batter for 2 standard loaf cakes, or 6 mini (5 1/2 X 3 inch) loaf cakes. The baking time should run between 40-55 minutes.

Does this pecan cake travel well? 

Yes, pounds cakes are famous for their sturdy take-a-long texture that holds up to being lifted and carried. This is a wonderful cake to take to potlucks and holiday parties.


Other Cake Recipes


These stunning cutting boards are custom-made by a master woodworker here in the mountains of North Carolina and can be used as cheese boards, charcuterie boards, and foraging boards.

They come in all different shapes and sizes. The smaller sizes are perfect for gifting with a Pecan Praline Pound Cake on top.

Check them out on Instagram and Facebook at @ShopDogUSA!

ShopDog USA

Pecan Praline Pound Cake Recipe |
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Pecan Praline Pound Cake

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Decadent Pecan Praline Pound Cake Recipe with crusty pecan topping. It's the prefect edible gift or holiday dessert for family gatherings.
Servings: 24 slices (2 loaves)



  • Preheat the oven to 325 degrees F. Spray two 9 X 5 loaf pans with nonstick cooking spray.
  • Place 3 sticks butter and 2 1/2 cups brown sugar in the bowl of an electric mixer. Beat on high to cream the butter and sugar together until light and fluffy, about 3-5 minutes. Scrape the bowl, then mix in the eggs, 1 cup milk, 2 teaspoons vanilla extract, salt and baking powder. Slowly add in the flour. Scrape the bowl, then beat until smooth.
  • Divide the batter into the two loaf pans. Bake for 65-80 minutes, until a wooden skewer inserted into the center comes on clean. Cool in pans for 10 minutes. Then flip out onto a cooling rack.
  • Once the cakes are out of the oven, place the remaining 1 stick of butter, 1/2 cup of brown sugar, and 1/4 cup milk in a small sauce pot. Heat over medium heat until the mixture comes to a low boil. Boil for 4-5 minutes, then remove from heat and whisk in 1 teaspoon vanilla and 2 cups powdered sugar. Whisk until smooth, then stir in the pecan pieces.
  • While the praline mixture is still warm, pour it over the top of both pound cakes. Allow them to cool to room temperature before cutting or wrapping.


Serving: 1slice, Calories: 408kcal, Carbohydrates: 54g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 83mg, Sodium: 177mg, Potassium: 129mg, Fiber: 1g, Sugar: 37g, Vitamin A: 555IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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