Description
A comforting butter pecan pound cake brimming with chopped pecans and topped with a smooth cream cheese frosting—perfect for busy weeknights or family gatherings.
Ingredients
- 1½ cups pecans, chopped
- 1½ cups butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups brown sugar, packed
- 6 eggs, room temperature
- 3¼ cups cake flour
- 1½ teaspoons vanilla
For The Frosting
- 8 ounces cream cheese
- ½ cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 cups chopped pecans, for garnish (optional)
Instructions
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Preheat oven to 325°F and generously spray a 10-inch tube pan with nonstick cooking spray. Lightly coat with flour.
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Sprinkle ½ cup chopped pecans into the bottom of the prepared pan.
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In a large mixing bowl, beat together cream cheese and butter until smooth. Add brown sugar and mix until light and fluffy, about 4-5 minutes.
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Crack in the eggs one at a time, mixing thoroughly after each addition.
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Fold in the flour gently until just combined—avoid overmixing.
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Stir in vanilla and the remaining cup of pecans.
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Drop the batter into the tube pan using a large spoon. Place the pan on a baking sheet.
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Bake for about 90 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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For the frosting, mix cream cheese and butter until smooth. Slowly add powdered sugar, 1 cup at a time, mixing well. Add vanilla and mix on low until combined.
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Frost the completely cooled cake, and if you’d like, sprinkle chopped pecans on top for garnish
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Notes
- Cake flour helps achieve a light crumb, but all-purpose flour can be substituted.
- Keep frosted cake refrigerated for up to five days, or freeze the unfrosted cake for up to three months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 28 g
- Unsaturated Fat: 34 g
- Trans Fat: 1.6 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: butter pecan pound cake recipe, old fashioned butter pecan cake, dessert, pecan pound cake