Sliced of Glazed Bourbon Pecan Pound Cake on a white plate with pecans

I’m a huge pound cake lover. Are you? The tender crumb, the rich buttery flavor, the yummy dense texture. Which other type of cake can deliver on so many fronts? Oh, and the versatility of a pound cake.  It makes the perfect rich canvas for so many other wonderful flavors. One of the most delicious combinations of flavors I’ve ever had is this Glazed Bourbon Pecan Pound Cake.

This cake is a delicious combination flavor. The Bourbon is accented perfectly with a generous amount of nutmeg. They’re really amazing together. Then this cake has 1 ½ cups of rich chopped pecans and lots of good quality butter, all topped off with a thick caramel glaze. This cake is wonderful to serve for the holidays but because of its simplicity is equally great at home or served at a potluck.

Uncut Glazed Bourbon Pecan Pound Cake


Sliced of Glazed Bourbon Pecan Pound Cake on a white plate with pecans
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Glazed Bourbon Pecan Pound Cake

This cake is a delicious combination flavor of chopped pecans and butter, topped off with a thick caramel glaze and more pecans!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Author Kathleen


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  • 1 cup butter softened
  • 2 ½ cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 8 ounces sour cream
  • ½ cup bourbon
  • 1 ½ cups pecans chopped


  • ¼ cup butter
  • ½ cup brown sugar firmly packed
  • 3 tablespoons milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cups pecans chopped



  • Preheat oven to 325°F. Spray a bundt pan with nonstick cooking spray.
  • Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
  • Whisk together flour, baking powder, salt, and nutmeg. Set aside.
  • Mix together sour cream and bourbon. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
  • Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.


  • In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
  • Add powdered sugar and vanilla and whisk until smooth.
  • Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
5 from 9 votes

Nutrition Information

Serving: 1piece | Calories: 566 | Carbohydrates: 46g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 142mg | Sodium: 317mg | Potassium: 247mg | Fiber: 2g | Sugar: 20g | Vitamin A: 840IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Recipe Notes:

PAN- Use a 12 cup bundt cake pan for this recipe as the cake rises right to the tippy top of the pan. While mine has never overflowed, I’d suggest placing the bundt pan on a rimmed baking sheet before you bake it.

BAKING- You’ll want to bake this pound cake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. I know! I know! Most recipes call for that toothpick to be totally clean but because pound cake has a denser texture, under baking ever so slightly makes the finished cake significantly moister.

But remember, only a few moist crumbs. If the toothpick is covered in crumbs and you pull it out of the oven, it’s going to be more on the raw side.

INGREDIENTS- For best results, use only a named-brand all-purpose flour and sugar. Store brands often are more finely ground than their name-brand counterparts. This can result in inadvertently using too much of the dry ingredients in the recipe, which will make your cake have a drier texture. Don’t skimp on the butter. Buy good quality butter because it’s the butter that really gives this cake its rich trademark flavor and texture.

Removing a slice of Glazed Bourbon Pecan Pound Cake from whole cake

Here’s a few other great Pecan dessert recipes~

Slice of Easy Pecan Pie with whipped cream on top

Easy Pecan Pie (Made without Corn Syrup)

Triple Layer Pecan Pie Cake

Triple Layer Pecan Pie Cake

How about something a little different?

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

Bourbon Pecan Pound Cake with a title



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. We are having a cake/cookie exchange at my place of employment to celebrate the new year “2020” I was wondering if you think this recipe would work for mini bread loaf pans? I would love to make this as my exchange food item. Do you think it would work? Love your page here and in FB

  2. The recipe I have glazed bourbon pecan pound cake it cost for half a cup of bourbon can I leave that out and put something else or just leave it out can you please let me know I sure would appreciate it thank you very much and have a blessed day

    1. While the bourbon certainly adds to the flavor, you could absolutely substitute the liquid with something that better suits your taste buds. I hope you enjoy Linda!

    1. You could try using apple juice or perhaps a bourbon or rum extract mixed with water for flavor. Enjoy Linda!

  3. This cake was delicious!!! I will most certainly let be making it again!!!
    My husband loved it!!
    Thanks for the great recipe..5 stars

  4. Have you ever made this recipe in the mini bundt pans? How long would you recommend baking? I am thinking it would make awesome Christmas gifts.

    1. I would think to bake mini bundt cakes you would want to bake for 15 to 20 minutes. Let the cake cool in the pan for another 10 minutes before removing!