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Pecan Pie Pound Cake

Pecan Pie Pound Cake
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Pecan Pie Pound Cake combines the rich flavors of pecan pie with the dense, buttery texture of pound cake.

Ingredients

Units Scale

4 sticks butter (room temperature)
4 cups granulated sugar
4 cups cake flour or all-purpose flour
8 large eggs (room temperature)
8 ounces cream cheese (room temperature)
2 to 3 teaspoons vanilla extract
1 cup pecans, chopped
1 cup brown sugar
1 jar caramel ice cream topping (optional)

Instructions

  1. Heat oven to 300 degrees F. Grease and flour* a 10-inch Bundt or tube pan.
  2. In mixer, cream butter, cream cheese and sugar until smooth.
  3. Add eggs, one at a time, beating after each addition.
  4. Add flour one cup at a time.
  5. Add vanilla extract.
  6. Pour batter into prepared pan, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
  7. Bake for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.)
  8. Increase the temperature to 325 degrees F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
  9. Remove from the oven and allow it to cool for 10 to 15 minutes before removing from the pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the pecan pie pound cake onto another plate so that the nuts are on top.
  10. Glaze with a white confectioners’ sugar glaze.
  11. Alternately, drizzle with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans.

Notes

* For best results, use our Pan Release!

Glaze can also be tinted with food coloring gel for special occasions.

Find it online: https://simplygreatrecipes.com/pecan-pie-pound-cake/