Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. Ensure at least 1.5 inches of space between batter and top edge.

In a stand mixer with paddle attachment, beat cream cheese and butter until smooth, about 3 minutes.

Gradually add sugar and beat until lighter and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Add flour all at once and mix until just combined.

With mixer on low, pour in buttermilk and mix until incorporated.

Scrape down bowl and fold ingredients with a rubber spatula to ensure even mixing.

Pour batter into prepared bundt pan. Bake for 60 to 80 minutes, until a toothpick inserted comes out clean with a few moist crumbs. The edges should be deeply golden.

Let cake cool in pan for 15 minutes while preparing the glaze.

In a saucepan over medium heat, melt together butter, sugar, and vanilla, stirring constantly until smooth and well combined.

Remove from heat and set aside half for soaking. Set both portions aside.

Using a fork, poke holes across the top of the warm cake and break up the crust to allow better absorption.

Pour half of the warm glaze evenly over the cake. Let sit for 30 minutes to absorb, but do not let it turn cold.

Gently invert the cake onto a serving plate.

Reheat remaining glaze and stir in chopped pecans.

Pour pecan glaze over the top of the cake, allowing it to drip down the sides.

Serve warm or at room temperature. Best enjoyed within 24 hours.