Butter Pecan Pound Cake
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.
Calories:
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.