If you are looking for a dessert that combines the comforting warmth of fall flavors with a rich, buttery texture, the Sweet Potato Pecan Pound Cake with Caramel Glaze Recipe is your new best friend. This cake blends moist sweet potato puree with fragrant spices and crunchy pecans, all swirled into a tender pound cake and finished with a luscious homemade caramel glaze. Picture a slice of this cake with a golden crust and gooey caramel drizzle that makes any gathering feel like a special celebration. It’s indulgence and tradition wrapped into one unforgettable dessert.

Ingredients You’ll Need

The image shows a round bundt cake with a golden brown top sprinkled with small pieces of nuts. The cake has a smooth, light brown outer layer with a single inner layer of chopped nuts running horizontally through the middle. One slice is missing revealing the inside texture, which is soft and moist. The cake is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

As with all truly great recipes, the magic starts with simple, carefully chosen ingredients that each play a crucial role. From the earthy sweetness of sweet potatoes to the toasty crunch of pecans and the smooth richness of butter, every component enhances the cake’s flavor, texture, and color in a meaningful way.

Finely chopped pecans: Adding crunch and a nutty depth, these go in both the cake and as a crunchy bed in the pan.
Light brown sugar: For natural sweetness and moistness, plus it creates that irresistible caramel swirl.
Unsalted butter: The base for a rich, tender crumb and helps the flavors meld beautifully.
Sugar: Balances sweetness and adds structure when creamed with butter.
Large eggs: Provide structure and moisture; room temperature eggs blend more easily.
Cake flour: Keeps the texture light and delicate, perfect for a pound cake with a tender crumb.
Baking powder, salt, and warm spices (nutmeg, cinnamon, ginger): These bring the signature autumnal, warming notes that complement the sweet potato base.
Sweet potato puree: The star ingredient that adds moistness, subtle sweetness, and a beautiful golden color.
Milk and vanilla extract: Together these add moisture and enhance the cake’s overall flavor profile.
Heavy cream, extra butter, and corn syrup (optional): Essential for making the silky, irresistible caramel glaze that you’ll drizzle over the cake.

How to Make Sweet Potato Pecan Pound Cake with Caramel Glaze Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by greasing and flouring a tube or bundt pan—around 12 cup capacity works wonderfully here. Preheat your oven to 325 degrees Fahrenheit. Then, sprinkle half a cup of finely chopped pecans evenly over the bottom of your prepared pan. This pecan layer adds a delightful textural surprise and toasty flavor nestled beneath each slice.

Step 2: Make the Brown Sugar Pecan Swirl

In a small bowl, mix together half a cup of light brown sugar with three-quarters of a cup of finely chopped pecans. This swirl is going to add bursts of caramelized sweetness and crunch inside the cake, making every bite multi-dimensional and incredibly satisfying.

Step 3: Combine Dry and Wet Ingredients

Whisk together the cake flour, baking powder, salt, and warm spices—nutmeg, cinnamon, and ginger—in a bowl. In a separate bowl, blend the sweet potato puree with milk and vanilla extract until smooth. These two mixtures form the core of your batter’s flavor and texture foundation.

Step 4: Cream Butter and Sugars, Then Add Eggs

Using an electric mixer on medium speed, beat softened unsalted butter until it turns silky smooth. Gradually add both the white and brown sugars, whisking until the mixture is light and fluffy—this usually takes 4 to 5 minutes and is the secret to a tender crumb. Then, add eggs one at a time, mixing well after each addition to make sure everything is perfectly incorporated.

Step 5: Alternate Adding Dry and Wet Ingredients

With your mixer on low, begin adding the flour mixture alternately with the sweet potato mixture to the creamed butter and sugar. Start and end with the dry ingredients, making three additions of flour and two of wet. Gently mix until just combined; overmixing will make the cake tough, so patience is key here.

Step 6: Layer the Batter and Swirl

Pour about half of your batter into the prepared pan, smooth it down lightly, then sprinkle the brown sugar pecan swirl mixture evenly over this layer. Finally, spoon the remaining batter on top and gently smooth the surface. A gentle tap of the pan on the counter will help even things out.

Step 7: Bake to Perfection

Bake the cake at 325 degrees Fahrenheit for 1 hour and 5-10 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Depending on your oven and pan size, timing can vary, so keep an eye on it near the end to ensure it bakes just right. Let it cool in the pan for 10 minutes before carefully turning out onto a wire rack.

Step 8: Prepare the Caramel Glaze

In a saucepan, melt half a stick of unsalted butter over medium heat. Stir in 1 cup of light brown sugar, half a cup of heavy cream, half a teaspoon of salt, 1 teaspoon of vanilla, and optionally, a tablespoon of light corn syrup to prevent crystallization. Bring to a gentle boil, then reduce to low and simmer for 6 minutes, stirring occasionally to prevent burning. The result is a rich, glossy caramel sauce that thickens beautifully as it cools.

Step 9: Add the Caramel Glaze

Once both your cake and caramel have cooled adequately, drizzle the caramel generously over the cake. For a prettier, more controlled drizzle, spoon the caramel into a piping bag or resealable plastic bag with a small cut at the tip and zigzag it over each slice.

How to Serve Sweet Potato Pecan Pound Cake with Caramel Glaze Recipe

The image shows light beige dough in a shiny metal mixing bowl with soft and creamy texture. The dough is being mixed by two silver beaters attached to a red mixer that is partly visible at the top. The dough has a smooth, thick, and slightly whipped appearance with some peaks and swirls where the beaters have moved through it. The background surface is a white marbled texture with some kitchen items around the bowl, including a small clear bowl filled with bright yellow yolks on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra toasted pecans over the caramel drizzle gives a lovely finishing touch, adding more crunch and a nutty aroma. You can also whip up some fresh cream or a scoop of vanilla ice cream for the perfect creamy contrast to the sweet, spiced cake.

Side Dishes

This cake pairs wonderfully with warm spiced tea, coffee, or even a mild dessert wine. For a cozy fall gathering, serve alongside fresh fruit like sliced pears or figs to brighten the plate and balance the richness.

Creative Ways to Present

Take this cake beyond the bundt pan by slicing and serving on rustic wooden boards or delicate dessert plates with a dusting of cinnamon powder. For special occasions, top individual slices with a dollop of mascarpone cheese and a drizzle of additional caramel for an elegant touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Pecan Pound Cake with Caramel Glaze Recipe keeps beautifully at room temperature when stored in an airtight container, under a cake dome, or in a bakery box. This helps maintain moisture and protects its delicate crumb for up to several days.

Freezing

If you want to prepare this cake in advance, you can freeze it for up to three months. Wrap the cake tightly in plastic wrap and aluminum foil while it is slightly warm to lock in freshness. When ready to enjoy, thaw in the refrigerator overnight, then bring to room temperature before serving for best texture and flavor.

Reheating

To revive the cake’s fresh-baked warmth, gently warm individual slices in the microwave for 10 to 15 seconds or pop them briefly in a low oven. This will soften the caramel slightly and bring back that freshly baked comfort in every bite.

FAQs

Can I use fresh sweet potatoes instead of canned puree?

Absolutely! You can roast, peel, and mash fresh sweet potatoes until smooth as a substitute for canned puree. Just make sure your puree measures about 1¼ cups to keep the cake moist and flavorful.

What type of pan works best for this pound cake?

A bundt or tube pan with around 12 cups capacity is ideal. This size ensures the cake cooks evenly without overflowing. If you use a smaller pan, you may need to extend the baking time and watch closely to avoid overbaking.

Is it necessary to use cake flour?

Cake flour helps create a tender crumb, but if you don’t have any, you can make a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. This lightens the flour and mimics the cake flour effect.

Can I make the caramel sauce ahead of time?

Yes! The caramel glaze can be made up to two weeks ahead and stored in the refrigerator in an airtight container. Just warm it gently before drizzling over your cake to restore its smooth texture.

How can I prevent the caramel from crystallizing?

Adding a tablespoon of light corn syrup to the caramel mixture is an excellent trick to keep the sugar smooth and prevent graininess. Stir gently and avoid letting caramel crystals form on the sides of the pan for perfect glaze every time.

Final Thoughts

This Sweet Potato Pecan Pound Cake with Caramel Glaze Recipe truly feels like a warm hug on a plate, perfect for family gatherings, holiday celebrations, or any time you want to treat yourself and loved ones. Its balance of spiced sweetness, moist texture, and gooey caramel topping makes it a stand-out dessert you’ll return to again and again. I can’t wait for you to try it—once you taste that first forkful, this cake will definitely become a cherished favorite in your recipe collection!