Preparation Steps

• Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or spray with non-stick spray.
• In a stand mixer bowl fitted with the paddle attachment, beat cream cheese and 1.25 cups butter until smooth, about 3 minutes.
• Gradually add 3 cups sugar and beat until lighter and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla extract and mix well.
• Add the cake flour all at once and mix until just combined.
• With mixer on low, add buttermilk and mix until incorporated.
• Remove bowl and scrape down sides with spatula to incorporate all ingredients fully.
• Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour 20 minutes, until a toothpick inserted comes out with crumbs but no wet batter.
• Allow cake to cool slightly in pan while preparing glaze.
• In a saucepan over medium heat, combine 0.5 cup butter, 1 cup sugar, and 1 tablespoon vanilla. Stir until melted and smooth.
• Remove glaze from heat and set aside.
• Using a fork, poke holes all over the warm pound cake to break up the bottom crust.
• Pour half of the butter pecan glaze over the cake and let cool to room temperature, but not cold.
• After about 30 minutes, carefully flip the cake onto a serving platter.
• Reheat remaining glaze, add chopped pecans, and stir well.
• Pour pecan glaze over the top of the cake.
• Serve immediately; cake is best served slightly warm.