Butter Pecan Cake with Cream Cheese Frosting

INGREDIENTS FOR BUTTER PECAN POUND CAKE

For the Pound Cake

  • Pecans
  • Butter
  • Cream Cheese
  • Brown Sugar
  • Eggs
  • Flour
  • Vanilla

For the Frosting

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Vanilla extract

HOW TO MAKE BUTTER PECAN POUND CAKE

  • Preheat oven to 325° and spray a 10 inch tube pan with nonstick cooking spray and lightly coat with flour.

For the Pound Cake

  • Sprinkle ½ cup pecans in the bottom of the prepared tube pan.
  • In a large bowl, mix together cream cheese and butter until smooth. Add brown sugar and mix until light and fluffy. It will take about 4-5 minutes.
  • Add in eggs one at a time and mix well after adding each egg.
  • Fold in flour until just combined. Don’t overmix.
  • Gently mix in vanilla and the remaining pecans.
  • Use a large spoon to drop batter into prepared greased and floured tube pan. Place on a baking sheet.
  • Bake for 90 minutes or until toothpick inserted comes out clean.
  • Remove from oven and let cool for 15 minutes before transferring to a cooling rack to cool completely.

For the Frosting

  • In a medium bowl, mix together cream cheese and butter until smooth. Add powdered sugar 1 cup at a time and mix well. Add vanilla and mix on low until fully incorporated.
  • Frost cake once it has completely cooled. Garnish with chopped pecans around the edges of cake, if desired.