One afternoon, after helping out at the local library’s book club, a neighbor approached me with a tin in her hands. Inside was a slice of cake so fragrant with toasted pecans that I had to pause and savor it before even taking a bite. That one taste—soft, buttery, with just the right crunch—stayed with me long after the meeting ended. A few days later, I found myself in my kitchen, determined to recreate something similar but with my own family’s twist.
Pound cakes have always been a comfort food in our home. They’re the kind of cake that can sit on the counter, ready for a midday treat, a quick slice with morning coffee, or something to share when a friend unexpectedly stops by. What makes this version special is the combination of cream cheese and brown sugar, which gives the cake its moist, dense crumb and deep caramel-like flavor. The pecans, lightly toasted before being folded in, add warmth and texture that make every bite satisfying.
When I tested this cake for the first time, my grandson, who usually leans toward chocolate desserts, asked for seconds. That’s when I knew this recipe had a place among our family favorites. Whether I bake it for Sunday supper or gift it during the holidays, this Butter Pecan Pound Cake always carries a little bit of tradition and a lot of love.
Short Description
A moist, buttery pound cake loaded with toasted pecans and topped with smooth cream cheese frosting. This classic dessert is rich, tender, and perfect for sharing with family and friends.
Key Ingredients
- 3 cups brown sugar, packed
- 1½ cups unsalted butter, at room temperature
- 1½ cups chopped pecans
- 6 large eggs, at room temperature
- 3¼ cups cake flour
- 8 ounces cream cheese, softened
- 1½ teaspoons vanilla extract
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans, for garnish (optional)
Tools Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- 10-inch tube pan
- Rubber spatula
- Wire rack
- Baking sheet (to place under tube pan)
Cooking Instructions
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Grease a 10-inch tube pan with nonstick spray, then lightly coat with flour. Sprinkle ½ cup chopped pecans evenly on the bottom.
Step 2: Make the Batter
In a large mixing bowl, beat cream cheese and butter until smooth. Add brown sugar gradually, beating 4–5 minutes until fluffy. Add eggs one at a time, mixing after each addition. Gently fold in cake flour until just combined, avoid overmixing. Stir in vanilla extract and the remaining pecans.
Step 3: Bake the Cake
Spoon batter into prepared pan, smoothing evenly. Place the pan on a baking sheet to catch drips. Bake for about 90 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
Remove from oven. Let cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before frosting.
Step 5: Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, mixing well after each addition. Stir in vanilla extract. Spread frosting evenly over cooled cake. Sprinkle pecans on top if desired.
Why You’ll Love This Recipe
Moist and Flavorful: Cream cheese and brown sugar keep the crumb tender and rich.
Nutty Crunch: Toasted pecans add texture and warmth.
Crowd-Friendly: Perfect for holidays, reunions, or gifting.
Easy to Make: Straightforward steps with reliable results.
Timeless: A cake that feels comforting across generations.
Mistakes to Avoid & Solutions
Overmixing the batter: Leads to a tough cake. Solution: Fold in flour gently until just combined.
Skipping room temperature ingredients: Cold butter or eggs cause lumpy batter. Solution: Allow ingredients to sit out for 30–40 minutes before mixing.
Undercooking: Pound cakes are dense. Solution: Bake fully—test with a toothpick near the center, not just the edge.
Removing cake too soon: It may break apart. Solution: Let it cool at least 15 minutes in the pan before turning out.
Thick frosting: Hard to spread smoothly. Solution: Add 1 tsp milk at a time until desired consistency.
Serving and Pairing Suggestions
This cake shines on its own but pairs beautifully with:
A hot cup of coffee or black tea
Fresh fruit like strawberries or pears
A drizzle of caramel sauce for extra indulgence
Whipped cream for a lighter topping
Served buffet-style at brunch or plated for formal dinners
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days if frosted.
Wrap slices individually and freeze for up to 2 months.
To reheat, warm a slice in the microwave for 10–15 seconds to soften.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a lighter texture. If substituting, use 3 cups all-purpose flour and ¼ cup cornstarch.
2. Do I need to toast the pecans first?
Toasting enhances flavor, but it’s optional. If you have time, toast them lightly in a skillet or oven.
3. Can I make this cake ahead of time?
Yes. Bake a day ahead, wrap tightly, and frost just before serving.
4. Can I skip the frosting?
Absolutely. The cake is rich enough on its own, though frosting adds a creamy finish.
5. How do I prevent my cake from sticking to the pan?
Grease and flour generously, and don’t skip the pecans at the bottom—they create a natural barrier.
Tips & Tricks
Use dark brown sugar for deeper caramel notes.
Add a pinch of cinnamon to the batter for warmth.
For cleaner slices, chill the cake briefly before cutting.
Place the tube pan on a baking sheet to prevent oven mess.
If you want extra pecan flavor, fold in toasted pecan flour (finely ground pecans) with the cake flour.
Recipe Variations
Maple Pecan Pound Cake: Replace vanilla with 1 tbsp maple extract and drizzle with maple glaze instead of frosting.
Chocolate Chip Pecan Pound Cake: Stir in 1 cup mini chocolate chips with the pecans for a richer bite.
Coconut Pecan Pound Cake: Add 1 cup shredded coconut to the batter and top with toasted coconut flakes.
Glazed Butter Pecan Cake: Skip frosting and pour a simple glaze of powdered sugar, milk, and almond extract over the cooled cake.
Mini Pound Cakes: Bake in mini loaf pans for individual servings; reduce baking time to 40–50 minutes.
Final Thoughts
When I brought this cake to a potluck at church, I watched as the serving platter slowly emptied, one slice at a time. People went back for seconds, even after swearing they were “too full.” That moment reminded me of why I treasure recipes like this, it brings people together in the simplest, sweetest way. Pound cake doesn’t scream for attention, yet it holds a quiet charm that makes gatherings feel warmer.
Every forkful carries the buttery richness of tradition with just enough crunch to keep things interesting. If you’re searching for a recipe that feels both classic and special, this Butter Pecan Pound Cake is one to keep close. It’s one of those cakes that seems to fit into every season, always welcome, always enjoyed.
Butter Pecan Pound Cake
Ingredients
- 3 cups brown sugar packed
- 1½ cups unsalted butter at room temperature
- 1½ cups chopped pecans
- 6 large eggs at room temperature
- 3¼ cups cake flour
- 8 ounces cream cheese softened
- 1½ teaspoons vanilla extract
For the Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan, then sprinkle ½ cup pecans on the bottom.
- Beat cream cheese and butter until smooth. Gradually add brown sugar; beat until fluffy. Add eggs one at a time. Fold in flour gently, then stir in vanilla and remaining pecans.
- Spread batter evenly in pan. Place on a baking sheet and bake 90 minutes, or until a toothpick comes out clean.
- Cool 15 minutes in the pan, then transfer to a wire rack. Let cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Frost cooled cake and top with pecans if desired.
