Best 3 Butter Pecan Pound Cake Recipes

Indulge in the delectable Butter Pecan Pound Cake, a classic dessert elevated with the irresistible crunch of pecans and the rich flavor of butter. This dense, moist cake boasts a tender crumb and a golden-brown crust, making it a perfect treat for any occasion. With variations such as a Bundt cake version and a cream cheese-filled surprise, this article offers a range of recipes to satisfy every taste. Embark on a culinary journey as we explore the delightful world of Butter Pecan Pound Cake.

Here are our top 3 tried and tested recipes!

BUTTER PECAN POUND CAKE

Butter Pecan Pound Cake image

This recipe was given to me years ago by a friend. I fell in love with it and make it often. It is just a "FEEL GOOD" cake! Google pic

Provided by Sandy Griffith

Categories Cakes

Time 1h10m

Number Of Ingredients 6

Ingredients

1 box betty crocker cake mix, butter pecan
4 eggs
3/4 c oil
1 c water
1 can(s) frosting, coconut pecan
powder sugar

Steps:

1. Mix cake mix, eggs, oil,and water with mixer until smooth and creamy. Add can frosting to batter and mix well. Pour batter in greased & floured bundt pan. Bake at 350 for 1 hour. When cool sprinkle powder sugar over cake. Yummy!
2. Sometimes I pour batter in a sheet cake and frost with cream cheese frosting that has some additional coconut pecan frosting in it. Yum!

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE image

I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was...

Provided by Rose Mary Mogan

Categories Cakes

Time 2h20m

Number Of Ingredients 20

Ingredients

8 oz cream cheese,softened to room temperature
2 stick butter softened
1 stick imperial margarine, softened
1 c brown sugar, firmly packed
2 c white granulated sugar
1 small box butterscotch instant pudding
1 1/2 Tbsp butter pecan flavor
1 Tbsp butter extract
2 tsp vanilla bean paste or extract
3 1/2 c white lily all purpose flour
2 c chopped pecans toasted
6 large eggs room temperature
1 Tbsp baking powder
1 c evaporated milk
EASY TOASTED BUTTER PECAN FROSTING
2 can(s) vanilla frosting or cream cheese
1/2 can(s) canned salted caramel frosting
2 c toasted chopped pecans
1 Tbsp butter pecan extract flavoring
1/3-1/2 c powdered sugar, optional

Steps:

1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
4. Add eggs one at a time and beat well after each addition.
5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.

BUTTER PECAN POUND CAKE

BUTTER PECAN POUND CAKE image

I received this recipe from my friend Kaye Swain. Her mother-in-law made this cake. We call it Mrs. Swains pecan pound cake.

Provided by SUE SHACKLEY

Categories Cakes

Time 1h10m

Number Of Ingredients 6

Ingredients

1 box butter pecan cake mix
1 stick butter, melted
1 c water
4 eggs
1 c chopped pecans
1 can(s) coconut pecan frosting

Steps:

1. Mix all together and pour into a greased bundt pan
2. Bake for about 50 minutes at 350 degrees.

Tips:

Use unsalted butter: This allows you to control the amount of salt in the cake.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Use fresh pecans: Fresh pecans will have a more pronounced flavor than stale pecans.
Toast the pecans before using them: Toasting the pecans will bring out their flavor and make them more fragrant.
Do not overmix the batter: Overmixing the batter can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.

Conclusion:

This butter pecan pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a rich pecan flavor. It is sure to be a hit with everyone who tries it.