If you’re craving a dessert that wraps you in a hug of toasty pecans, caramel notes, and dreamy richness, look no further than this Butter Pecan Pound Cake Recipe! It’s a Southern classic with an irresistible twist: luscious cream cheese for a plush crumb, brown sugar for irresistible depth, and a shower of pecans in every bite. Topped with creamy frosting and even more pecans, this is one recipe you’ll want to make for every special occasion—or any day that needs a little celebration.

Butter Pecan Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Butter Pecan Pound Cake Recipe lies in how a few simple ingredients come together for something extraordinary. Every element plays its part, from the mellow cream cheese to the crunchy toasted pecans, giving the cake that signature flavor and melt-in-your-mouth texture.

Butter: Use real, unsalted butter for the signature richness and tender crumb that makes this cake shine.
Brown sugar: Delivers deep caramel-like sweetness and keeps the cake moist.
Eggs: Four large eggs add structure and help bind everything together for that classic pound cake heft.
Cream cheese: Adds a subtle tang and a velvety softness you’ll love.
Vanilla extract: Don’t skimp—a good splash gives the cake a warm, inviting aroma.
Cake flour: This lighter flour keeps the crumb delicate while still supporting all those pecans.
Baking powder: Ensures the pound cake rises perfectly.
Salt: Just enough to balance the sweetness and wake up the flavors.
Pecans: Toasted for extra nuttiness and aroma—the true star of this recipe.

How to Make Butter Pecan Pound Cake Recipe

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread 1 ½ cups of chopped pecans on a baking sheet, then slide them into the oven for 5 to 7 minutes. Give them a stir halfway through so they toast evenly. The moment your kitchen fills with that buttery, nutty aroma, you’ll know they’re ready. Let the pecans cool while you prep the rest—they’ll pack the finished Butter Pecan Pound Cake Recipe with even more flavor.

Step 2: Prepare the Cake Batter

Turn the oven down to 325°F (165°C), and grease a 9×5-inch loaf or bundt pan liberally with butter or nonstick spray. In a large bowl, cream together the butter and brown sugar for about 3 minutes until light and fluffy—this step sets the stage for a cake that’s soft and tender. Beat in eggs one at a time for extra smoothness, then mix in the cream cheese and vanilla. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently to avoid overworking the batter. Finally, fold in the toasted pecans. Don’t overmix; just enough to swirl in all those nutty bits.

Step 3: Bake the Cake

Spoon your luscious batter into the prepared pan, smoothing the top with a spatula. Pop it into the preheated oven and bake for 65 to 75 minutes. Test for doneness with a toothpick—when it comes out clean or with a few moist crumbs, your Butter Pecan Pound Cake Recipe is ready. Cool it in the pan for 10 minutes, then transfer to a wire rack so it can finish cooling without turning soggy.

Step 4: Make the Frosting

Once your cake has cooled completely, it’s time for the grand finale! Beat together cream cheese and butter until perfectly smooth. Slowly add powdered sugar, blending until fluffy, and finish with a splash of vanilla. If the frosting feels too thick, add a tablespoon of milk to reach creamy perfection. This frosting is rich and slightly tangy, a dreamy match for the toasted pecans and brown sugar crumb.

Step 5: Frost and Add Pecans

Spread the frosting generously over the cooled cake—don’t be shy! Sprinkle generously with the reserved chopped pecans for an irresistible look and that extra nutty crunch. Trust me, the combination of plush cake, velvety frosting, and those pecan bits makes every bite absolutely unforgettable.

How to Serve Butter Pecan Pound Cake Recipe

Garnishes

When it comes to finishing touches, a handful of toasted pecans on top is essential for that signature look and crunch. For a decadent touch, try a light dusting of powdered sugar, a drizzle of caramel sauce, or even some grated dark chocolate to make it extra special.

Side Dishes

This Butter Pecan Pound Cake Recipe pairs beautifully with a scoop of vanilla ice cream, a spoonful of freshly whipped cream, or a bowl of plump, macerated berries. For a holiday spread, offer alongside coffee, warm apple cider, or a rich hot chocolate for the ultimate dessert experience.

Creative Ways to Present

Cut thick slices for a classic approach, or try cubing the cake into bite-sized pieces and stacking on a platter for a party-friendly treat. For brunch, serve with a side of fruit compote. If you’re feeling extra fancy, turn each slice into the base of a trifle, layering with whipped cream and caramelized bananas.

Make Ahead and Storage

Storing Leftovers

To keep your Butter Pecan Pound Cake Recipe tasting fresh, wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. In warmer climates, refrigerate to maintain the frosting’s texture.

Freezing

This cake freezes exceptionally well! Once cooled and frosted, wrap slices individually or the entire cake tightly in both plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the fridge for the best texture and flavor.

Reheating

If you like your pound cake slightly warm, pop a slice in the microwave for 10–15 seconds. This brings out extra buttery flavors and softens the crumb slightly, making it taste just-baked all over again.

FAQs

Can I use store-bought roasted pecans instead of toasting them myself?

You can, but freshly toasted pecans have a deeper, fresher flavor that really stands out in this Butter Pecan Pound Cake Recipe. If you’re short on time, make sure pre-roasted pecans are unsalted and high-quality.

What’s the best pan to use for this cake?

A classic 9×5-inch loaf pan or a bundt pan both work wonderfully. Just be sure to grease thoroughly so the cake pops out easily once baked.

Can I make this cake without the frosting?

Absolutely! The Butter Pecan Pound Cake Recipe is moist and flavorful enough to enjoy all on its own. However, the cream cheese frosting adds an extra touch of decadence that’s hard to resist.

How do I prevent my pound cake from being dry?

Measure the flour by spooning and leveling, never scooping. Also, don’t overbake—test at the 65-minute mark and remove the cake as soon as a tester comes out clean or with small crumbs.

Can I substitute walnuts for pecans?

You definitely can, though the flavor will be a little different. Pecans are sweeter and softer, while walnuts have a stronger, earthier flavor. The Butter Pecan Pound Cake Recipe will be tasty either way!

Final Thoughts

If you’ve been searching for the perfect centerpiece for your next gathering—or just an excuse to treat yourself—give this Butter Pecan Pound Cake Recipe a spot in your kitchen. Every bite bursts with buttery richness, toasted pecans, and nostalgic Southern comfort. I hope you love it as much as I do!