This Butter Pecan Pound Cake is the perfect fall dessert, offering a rich, buttery flavor combined with the delightful crunch of pecans. The dense, moist cake is topped with a luscious cream cheese frosting and garnished with even more pecans, making it a treat that will impress at any gathering. Whether you’re celebrating the fall season or just craving a decadent dessert, this pound cake is sure to satisfy every time.

Why You’ll Love This Recipe

The combination of toasted pecans and rich, buttery cake makes this Butter Pecan Pound Cake an irresistible treat. The cake itself is moist, flavorful, and perfectly sweet, with crunchy pecans added to every bite. The cream cheese frosting provides the perfect balance of tang and sweetness, making each slice feel like a special indulgence. Whether you’re hosting a holiday gathering or simply enjoying an afternoon treat, this cake is guaranteed to be a hit. Butter Pecan Pound Cake

Ingredients

For The Pecan Pound Cake:

1½ cups pecans, chopped
1½ cups butter, room temperature
8 ounces cream cheese, room temperature
3 cups brown sugar, packed
6 eggs, room temperature
3¼ cups cake flour
1½ teaspoons vanilla

For The Frosting:

8 ounces cream cheese
½ cup butter
3 cups powdered sugar
1 teaspoon vanilla
2 cups chopped pecans, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C). Spray a 10-inch tube pan with nonstick cooking spray and lightly coat it with flour.
For the pound cake, sprinkle ½ cup of chopped pecans in the bottom of the prepared pan.
In a large bowl, beat together the cream cheese and butter until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
Fold in the cake flour until just combined. Be careful not to overmix to keep the cake light and fluffy.
Gently stir in the vanilla extract and the remaining chopped pecans.
Spoon the batter into the prepared tube pan and smooth the top. Place the pan on a baking sheet to catch any potential spills.
Bake for 90 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for 15 minutes before transferring it to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla and continue mixing on low until fully incorporated.
Once the cake has cooled, frost it with the cream cheese frosting and garnish with the remaining chopped pecans around the edges.

Servings and Timing

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Variations

Caramel Drizzle: For an added layer of flavor, drizzle some caramel sauce over the top of the cake before serving.
Spiced Version: Add a teaspoon of cinnamon or nutmeg to the cake batter for a spiced twist.
Chocolate Chips: If you love chocolate, try adding mini chocolate chips to the batter for a chocolate-pecan combo.
Gluten-Free: Use a gluten-free flour blend in place of cake flour for a gluten-free version of this cake.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
Freezing: This cake freezes well. Slice and wrap individual pieces in plastic wrap, then store in an airtight container or freezer bag for up to 3 months.
Reheating: To enjoy the cake warm, microwave a slice for about 10-15 seconds or warm it in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use a different type of nut in this recipe?

Yes, you can substitute pecans with walnuts or almonds if you prefer, though the flavor and texture may be slightly different.

2. Can I make this cake ahead of time?

Absolutely! The cake can be made up to 2 days in advance and stored in an airtight container. Just add the frosting on the day you’re ready to serve.

3. Can I use salted butter for this recipe?

It’s best to use unsalted butter to control the amount of salt in the cake and frosting. However, if you only have salted butter, just reduce the amount of salt added to the cake batter.

4. Can I make this cake without a tube pan?

Yes, you can use a Bundt pan or a 9×13-inch baking dish, though you may need to adjust the baking time slightly. Check for doneness by inserting a toothpick into the center.

5. How do I prevent the pecans from sinking to the bottom of the cake?

Toss the pecans in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.

6. Can I freeze the frosting?

Yes, you can freeze the cream cheese frosting for up to 3 months. Thaw in the refrigerator overnight before using.

7. Can I add a glaze instead of frosting?

Certainly! A simple powdered sugar glaze or a maple glaze would be a lighter alternative to the cream cheese frosting.

8. How can I make the frosting smoother?

If your frosting is too thick, you can add a tablespoon of milk or cream to reach your desired consistency.

9. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The top should also be golden brown.

10. Can I make this cake in a different size pan?

Yes, you can use a smaller pan (such as an 8-inch round or square pan), but adjust the baking time as it may bake faster. Be sure to check for doneness early.

Conclusion

Butter Pecan Pound Cake is a comforting, indulgent dessert perfect for fall or any time you’re craving a rich, flavorful cake. The combination of buttery cake, toasted pecans, and cream cheese frosting makes this treat truly irresistible. Whether you’re celebrating a special occasion or just treating yourself, this cake will surely impress every time. Enjoy!