Butter Pecan Pound Cake

Butter pecan pound cake is moist and rich with chopped pecans and a decadent topping of cream cheese frosting and candied pecans.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings Servings

Calories 592kcal

Preheat the oven to 325 degrees. Spray a 10-cup bundt pan with cooking spray containing flour. This is very important to allow your cake to release.
In a large bowl, beat the cream cheese and butter until light and fluffy. Add in the sugars and continue to cream. Add in the eggs, one at a time until well mixed. Add in the vanilla.
Using a spatula, fold in the flour until it’s incorporated and then add the pecans and continue to fold until the batter is smooth. Pour into the cake pan and bake for 90 minutes, or until a skewer comes out clean. Place on a rack for 10 minutes before inverting to fully cool on a rack.
In a medium sized bowl, beat cream cheese and butter. Add in the powdered sugar and vanilla until the frosting is smooth and creamy. Set aside.
In a small saucepan, place the butter, sugar and pecans. Slowly melt the sugar and butter while constantly stirring to coat the nuts and have them brown evenly. Once they are coated and the sugar is dissolved, remove from heat and spread the nuts on parchment paper to cool. Once cool, chop into small pieces.
Using a butter knife or spatula, spread the frosting on top of the cooled cake and about halfway down the sides. Sprinkle nuts around the top as desired.
Store any leftovers in the refrigerator for up to 3 days.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.