Butter Rum Pecan Pound Cake

Bake the cake

Pour the batter evenly into the prepared pan(s), smoothing the top with a spatula. Bake in the preheated oven for about 75–90 minutes for a bundt pan, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary depending on pan size, so begin checking toward the end.

Cool and serve

Allow the cake to cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, slice and serve. This pound cake is delicious on its own, with its rich buttery flavor and moist texture shining through.

Serving & Storage Notes

This butter rum pecan pound cake slices beautifully and pairs well with coffee or tea. Store tightly wrapped at room temperature for several days, or refrigerate for longer keeping. The flavor deepens over time, making it just as enjoyable the next day—if it lasts that long.