Kentucky Butter Crunch Cake… the cake to make this fall! A butter pound cake with the most perfect flavor and crumb is topped with a butter pecan glaze! I didn’t think this pound could get any better (it is so good without any frosting) but this glaze absolutely enhances it and takes it to the next level!


Slice of Kentucky Butter Crunch Cake
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Kentucky Butter Crunch Cake

This cake is broken down into two major components. The cream cheese pound cake and the butter pecan glaze. Because there are so few ingredients between the two recipes, it is important to use good quality products! I opted for Challenge Butter and Challenge Cream Cheese to make sure that my cake would be the best-tasting pound cake you will ever try!

Ingredients for Kentucky Butter Crunch Cake

How to Make Kentucky Butter Crunch Cake

Let’s start with the pound cake itself. I used my Cream Cheese Pound Cake as the base for a couple of reasons. It has been heavily tested and perfected and it tastes amazing. Perfection. People are known to have their eyes roll up in their heads when taking the first bite. It’s that good.

Batter in a Bundt Pan for Kentucky Butter Crunch Cake

Tips for Perfect Pound Cake

  • Room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next!
  • Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.
  • Baking time and temperature matter! Keep a close eye on your cake. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°F is the highest you should go, but the length of baking might be longer.
  • True pound cake will have a dark golden brown crust. It is the goal! Don’t be afraid of a pound cake browning in the oven.
Ingredients for Butter Glaze

Pecan Butter Glaze

I recommend starting the glaze after the cake has baked and been removed from the oven. It is such simple ingredients, but packs a big punch!

Cracking the Crust on a Kentucky Butter Crunch Cake

Using a fork, punch holes into the bottom of the cake.

Pouring Butter Glaze over Kentucky Butter Crunch Cake

Pour HALF of the glaze over the broken-up cake. Let the cake sit and cool slightly. Set the rest of the glaze (still in the saucepan) back onto the stove on the lowest heat setting.

When you are ready to serve the cake or about 30 minutes later, carefully flip it onto a serving platter.

Add the chopped pecans to the saucepan with the glaze and stir well. Pour the pecan butter glaze over the top of the cake.

Overhead view of Kentucky Butter Crunch Cake

Is there anything better than this cake? That beautiful butter pecan glaze soaks into the cake so beautifully!

Slices of Kentucky Butter Crunch Cake

How to Serve Kentucky Butter Crunch Cake

This cake is best served warm. The glaze will harden a bit when it is cool or at room temperature and while it still tastes delicious, the texture is changed.

How to Freeze Pound Cake

If you are making this cake ahead of time and freezing, do not add the pecan butter glaze to the top (only the bottom). Warm the cake to room temperature before adding the pecan glaze. Another option is pouring the entire portion of pecan glaze over the top of the cake (instead of half on the bottom and half on top), it will still taste amazing, just look different.

Slice of Kentucky Butter Crunch Cake with a Bite Removed

More Pound Cake Recipes

4.63 from 8 votes

Kentucky Butter Crunch Cake

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Seriously one of the best cakes you will ever try… delicate crumb with smooth cream cheese flavor and the most fabulous butter pecan glaze!




  • ½ cup (1 stick / 113 g) Challenge Butter
  • 1 cup (200 g) 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 ½ 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.


  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made the Kentucky Butter Crunch Cake it was moist,tasty and delious, I’ll make it many more times!

  2. I followed the recipe but cake broke in center and cooked longest amount of time and stil seemed gooey. Not sure what the solution is. Any tips would be appreciated.

    1. Every oven is different. I would bake until an inserted toothpick is removed with no wet batter.

  3. Would definitely use brown sugar for glaze next time. Cake was very good changing up the glaze next time.

  4. Made this 4 times before I wrote this review. It’s perfect as is when following directions. Personally I like to add a tsp almond extract plus the vanilla to the batter because I love almond but if you don’t have it don’t worry about it. I found that adding a 2 tablespoons of water helps thin out glaze when pouring into pan. I like that it soaks deeper into the cake and you get sugary buttery goodness. Amanda this is a keeper!!! Love it!!!

  5. Getting everything out to make this now. Has anyone tried making in loaf pans? My bunts are all in storage, so I was hoping it would work in 2 or 3 loaf pans.

    1. I haven’t tried that, but you should be able to. Just keep a very close eye on baking time as they will bake faster in 3 loaf pans. You might want to even test for doneness with a thermometer… 200°F – 205°F

  6. I would like to make this for Easter. Can it be made ahead and stored at room temperature? Thank you!

  7. I made this cake and it turned out beautiful but was extremely sweet. The pecan topping was extremely sweet as well. I won’t be making this again. Thank you for your recipes. This was just not the right recipe for me.

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