Butter Pecan Pound Cake

Indulge in the rich and flavorful Butter Pecan Pound Cake, a true crowd-pleaser with its blend of vanilla cake, pecans, and creamy frosting. Perfect for holiday celebrations or cozy family gatherings.

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Course: Dessert

Keyword: Butter Pecan Pound Cake, Comforting Dessert, cream cheese frosting, Fall Dessert, holiday baking, Nutty Cake, Pound Cake

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: slices

Ingredients

Cake Batter

1 cup chopped pecans
1 cup butter room temperature
8 oz cream cheese room temperature
2 cups brown sugar
4 eggs room temperature
3 cups cake flour
1 tsp vanilla extract

Instructions

Preheat the oven to 325°F and prepare a 10-inch tube pan by greasing and dusting it with flour. Evenly distribute chopped pecans at the bottom of the pan.
Cream butter and cream cheese until smooth. Gradually add brown sugar, beating until light and fluffy. Add eggs one at a time, ensuring thorough mixing. Carefully fold in cake flour to avoid overmixing. Gently incorporate vanilla extract and remaining pecans. Spoon the batter into the prepared pan and bake for about 90 minutes until a toothpick comes out clean.
Mix cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, blending well. Once the cake is cool, frost it and optionally garnish with chopped pecans.

Notes

To store, cover tightly and refrigerate for up to 5 days. For longer storage, wrap in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving for optimal flavor.

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