Preheat oven to 325°F. Prepare a bundt pan with butter and flour or non-stick spray.

In a bowl, combine cream cheese and butter until smooth, about 3 minutes.

Gradually add sugar and beat until light 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 the mixer on low, add buttermilk and mix until incorporated.

Pour batter into prepared pan and bake for 1 hour to 1 hour and 20 minutes. Check doneness with a toothpick.

Let cake cool slightly on a rack while preparing the glaze.

In a saucepan over medium heat, add butter, sugar, and vanilla. Stir until melted and smooth.

Remove from heat and reheat when ready to pour.

Poke holes in the slightly warm cake and pour half of the glaze over it.

Allow the cake to cool to room temperature then flip onto a serving plate.

Reheat remaining glaze, stir in chopped pecans, and pour over the cake.

Serve slightly warm for the best experience.