- 1 package (8-ounce) Challenge Cream Cheese, room temperature
- 1¼ cups (284g) Challenge Butter, room temperature
- 3 cups (600g) granulated sugar
- 6 (10 ounces) eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (384g) cake flour
- ¼ cups (60g) buttermilk, room temperature (can also use whole milk)
BUTTER PECAN GLAZE
- ½ cup (113g) Challenge Butter
- 1 cup (200g) granulated sugar
- 1 tablespoon vanilla
- ½ cup chopped pecans
- Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. (Can also use a hand-held mixer.)
- Add sugar gradually and beat until lighter and fluffier.
- Add eggs one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once and mix until just combined.
- With the mixer on low, add in buttermilk and mix until just incorporated.
- Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
- Pour into the prepared bundt pan. Bake for 1 hour – 1 hour and 20 minutes. Check for doneness at 1 hour. (A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.)
- Set cake on a cooling rack (still in the pan) to cool slightly while glaze is prepared.
BUTTER PECAN GLAZE
- In a saucepan over medium heat, add the butter, sugar, and vanilla.
- Stir with a rubber spatula and allow butter and sugar to melt into a smooth consistency.
- Remove from heat.
- Using a fork, poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake. (See pictures above.)
- Pour HALF of the butter pecan sauce over the broken cake. Allow to cool to room temperature. (Do not let cake get cold.)*
- After about 30 minutes, carefully flip the cake onto a serving platter.
- Re-heat the remaining butter glaze and add the chopped pecans. Stir well.
- Pour pecan glaze over the top of the cake.
- Serve immediately. (Cake is best when served slightly warm.)
*This cake is best served warm, but should not be hot when you remove it from the pan or it could break. The butter sauce needs to cool slightly before you flip the cake onto the serving platter. The final butter sauce that has the chopped pecans can be poured over the cake immediately before serving.