- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. Make the Pound Cake: a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. b. Add the eggs one at a time, beating well after each addition. c. In a separate bowl, whisk together the flour, baking powder, and salt. d. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. e. Stir in the vanilla extract.
3. Pour Batter into Pan:
- Pour the pound cake batter into the prepared bundt pan, spreading it evenly.
4. Make the Pecan Pie Topping: a. In a saucepan over medium heat, combine sugar, corn syrup, and butter. Bring to a simmer, stirring until the sugar dissolves. b. In a bowl, beat the eggs. Slowly pour the sugar mixture into the beaten eggs, whisking continuously. c. Stir in salt, vanilla extract, and pecan halves.
5. Layer the Topping:
- Pour the pecan pie topping evenly over the pound cake batter in the pan.
6. Bake:
- Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
8. Serve and Enjoy:
- Once cooled, slice and serve your delicious Pecan Pie Pound Cake. It’s perfect on its own or with a dollop of whipped cream.
This Pecan Pie Pound Cake combines the best of both worlds, creating a moist and flavorful dessert that’s sure to be a hit at any gathering. Enjoy!