This Million Dollar Pound Cake is rich, buttery, and wonderfully moist, with a golden crust and a tender crumb. Chopped pecans add a delicious crunch, while the sweet buttery topping makes every slice irresistible. It is perfect for holidays, family gatherings, and special occasions.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
For the Butter Pecan Topping
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup pecan halves or chopped pecans
Instructions
Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar for 4–5 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the chopped pecans. Pour the batter into the prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully turning it onto a wire rack.
Make the Butter Pecan Topping
In a small saucepan, melt the butter over medium-low heat. Stir in the brown sugar and heavy cream until the sugar dissolves and the mixture becomes smooth.
Simmer gently for 2–3 minutes, stirring frequently. Remove from the heat and stir in the vanilla extract and pecans.
Let the topping cool slightly, then spoon it over the completely cooled cake, allowing it to drip down the sides.
Serving
Let the topping set for a few minutes before slicing. Serve at room temperature with coffee, tea, or a scoop of vanilla ice cream.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
