BUTTER PECAN POUND CAKE

This butter pecan pound cake is rich, tender, moist, and loaded with chopped pecans. It’s all finished off with a delicious cream cheese frosting that pairs perfectly with the easy cake. It’s a pecan lover’s dream.

This butter pecan pound cake is an extremely easy from scratch cake recipe that even beginners can make. Just a few simple ingredients, a little mixing, some baking, and frosting is all there is to it. There are no layers or fancy construction methods. It’s just a good, old-fashioned cake, and it is delicious.

The first thing you’ll notice is the pecans. This beautiful cake is frosted with cream cheese frosting, and the entire perimeter of the cake is coated with crushed pecans.

Take a slice, and you’ll see a rich, moist cake that’s just loaded with more chopped pecans. Then, it’s time to take a bite. Oh, yeah.

The delicious flavor of simple vanilla cake with chopped pecans blends perfectly with the rich cream cheese frosting, to create a sweet, delicious flavor that has an interesting mouth feel with all those delicious pecans! The cake itself is so moist, unlike some cakes that are filled with nuts or other additions. It’s the kind of cake that just melts in your mouth while at the same time having a robust texture. Oh, it’s so good.

INGREDIENTS FOR BUTTER PECAN POUND CAKE

For the Pound Cake

Pecans
Butter
Cream Cheese
Brown Sugar
Eggs
Flour
Vanilla

For the Frosting

Cream Cheese
Butter
Powdered Sugar
Vanilla extract

HOW TO MAKE BUTTER PECAN POUND CAKE

Preheat oven to 325° and spray a 10 inch tube pan with nonstick cooking spray and lightly coat with flour.
For the Pound Cake
- Sprinkle ½ cup pecans in the bottom of the prepared tube pan.
- In a large bowl, mix together cream cheese and butter until smooth. Add brown sugar and mix until light and fluffy. It will take about 4-5 minutes.
- Add in eggs one at a time and mix well after adding each egg.
- Fold in flour until just combined. Don’t overmix.
- Gently mix in vanilla and the remaining pecans.
- Use a large spoon to drop batter into prepared greased and floured tube pan. Place on a baking sheet.
- Bake for 90 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool for 15 minutes before transferring to a cooling rack to cool completely.