Cover the cake tightly and store in the refrigerator for up to 5 days. Let slices come closer to room temperature before serving for best flavor and texture. For longer storage, wrap the cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What Occasions Does This Cake Work For?
This crowd-pleasing cake is perfect for birthdays, Thanksgiving dessert, holiday parties, bridal and baby showers, picnics, potlucks and more! It travels well to parties and the pecan garnish makes it look fancy and special. For everyday enjoyment, serve slices with a cup of coffee or glass of cold milk.
Give this butter pecan pound cake a try soon. It comes together easily but looks and tastes like you spent all day baking. The moist vanilla cake with crunchy nuts and sweet cream cheese frosting is a heavenly flavor combination that I think you’ll fall in love with too. Let me know if you have any other questions!
Butter Pecan Pound Cake Recipe
Preparation Time: 30 minutes Cooking Time: 1 hour and 30 minutes Course: Dessert Cuisine: American Keywords: Butter Pecan, Pound Cake Servings: 12 portions Author: Deliciously Seasoned
Ingredients Required:
For the Pecan Pound Cake:
1½ cups of chopped pecans
1½ cups of butter (at room temperature)
8 ounces of cream cheese (at room temperature)
3 cups of packed brown sugar
6 eggs (at room temperature)
3¼ cups of cake flour
1½ teaspoons of vanilla extract
For the Frosting:
8 ounces of cream cheese
½ cup of butter
3 cups of powdered sugar
1 teaspoon of vanilla extract
2 cups of chopped pecans (optional, for garnish)
Instructions:
Preheat your oven to 325°F. Prepare a 10-inch tube pan by spraying with nonstick cooking spray and lightly dusting with flour.
For the cake base, distribute ½ cup of chopped pecans evenly in the bottom of the pan.
In a large mixing bowl, cream together the butter and cream cheese until smooth. Gradually add the brown sugar, beating until it’s light and fluffy (about 4-5 minutes).
Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.
Carefully fold in the cake flour, being careful not to overmix.
Gently blend in the vanilla extract and the remaining pecans.
Spoon the batter into the prepared pan and place on a baking sheet.
Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the frosting:
In a medium bowl, mix the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and mix until fully incorporated.
Once the cake is completely cool, apply the frosting.
Optionally, garnish with chopped pecans around the edges of the cake.
Note: This recipe is inspired by the Praline Pound Cake from HEB’s Cake Flour Box.
Enjoy this deliciously seasoned, American classic – the perfect dessert to impress your guests this fall season!
