If there’s one dessert that defines indulgence, it’s Butter Pecan Pound Cake. This dessert combines the buttery richness of pound cake with the nutty crunch of toasted pecans, all topped with a tangy, sweet cream cheese frosting. Whether served at holiday gatherings, birthdays, or family dinners, this cake is a show-stopping treat everyone will love.

Why You’ll Adore Butter Pecan Pound Cake

Decadent Texture: Moist, rich, and melt-in-your-mouth perfection in every bite.
Nutty Sweetness: Toasted pecans add crunch and complement the buttery flavor.
Perfect for Any Occasion: Elegant enough for special events but simple enough for everyday indulgence.

Ingredients

For the Cake:

1½ cups chopped pecans (divided)
1½ cups butter (room temperature)
8 ounces cream cheese (room temperature)
3 cups packed brown sugar
6 large eggs (room temperature)
3¼ cups cake flour
1½ teaspoons vanilla extract

For the Frosting:

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

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C).
Spray a 10-inch tube pan with nonstick cooking spray and lightly dust with flour.
Sprinkle ½ cup of chopped pecans evenly across the bottom of the pan for a nutty base layer.

Step 2: Make the Batter

In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
Gradually add the brown sugar, beating for 4–5 minutes until light and airy.
Add the eggs one at a time, mixing well after each addition.
Slowly fold in the cake flour, being careful not to overmix.
Stir in the vanilla extract and remaining pecans for a rich, nutty flavor.

Step 3: Bake the Cake

Spoon the batter into the prepared pan, smoothing the top evenly.
Place the pan on a baking sheet to catch any spills and bake for approximately 90 minutes.
The cake is ready when a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting

In a medium bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Stir in vanilla extract and beat until fluffy and well-blended.

Step 5: Assemble the Cake

Once the cake is completely cooled, generously frost it with the cream cheese frosting.
Garnish with additional chopped pecans around the edges or sprinkle over the top for extra crunch.

Tips for Success

Room Temperature Ingredients: Ensure the butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
Don’t Overmix: Overworking the batter can make the cake dense instead of light and fluffy.
Toast Your Pecans: Toasting the pecans beforehand enhances their flavor and adds depth to the cake.

Storage & Serving Suggestions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.
Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
Pairing Ideas: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert experience.

Why This Recipe Works

Butter Pecan Pound Cake perfectly combines the richness of a classic pound cake with the satisfying crunch of pecans and the tangy sweetness of cream cheese frosting. The use of brown sugar adds a caramel-like depth, while the vanilla ties all the flavors together. Whether you’re celebrating a special occasion or enjoying a cozy night in, this cake is sure to delight your taste buds.