PECAN PIE POUND CAKE
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Homemade Pecan Pie Pound Cake Recipe is a soft, buttery pound cake recipe studded with sugared pecans and caramel.
Moist, finely textured Pecan Pie Pound Cake Recipe combines two favorite Southern desserts. I combined the popular flavors of the Pecan Pie with the even crumb potluck-favorite Pound Cake
Shop baking equipment needed at Walmart below. Click on the item to open the product.
A friend recently asked me if I’d ever made a Pecan Pound Cake. I thought he said Pecan Pie Pound Cake and answered ‘no,’ but I was highly intrigued, especially since I had just started my Pound Cake Review series.
It turns out I couldn’t find a recipe for Pecan Pie Pound Cake. I thought about it for a couple of days, wondering how I could get Pecan Pie flavors in a dense Pound Cake.
Now, you may also be asking yourself, aren’t a Pecan Pound Cake and a Pecan Pie Pound Cake the same? Well, in my mind, they are not. A Pecan Pound Cake would be putting pecans in or on top of a traditional Pound Cake. I want the flavor, richness, and gooeyness of a Pecan Pie in cake form.
I achieved the flavor combination that I wanted by using brown sugar, toasted and salted pecans, and caramel both in the cake and drizzled over the cake.
PECAN PIE POUND CAKE
For my Pecan Pie Pound Cake Recipe, I used brown sugar along with granulated sugar. Brown sugar adds a deeper, richer flavor. Think about a chocolate chip cookie (minus the chocolate chips) versus a sugar cookie. Brown sugar gives chocolate chip cookies their brown color and more complex flavor, whereas granulated white sugar doesn’t have that depth of flavor. There’s a huge difference in taste, right?
I also used Sugared Pecans, again to add another layer of texture and flavor. You can use salted and toasted pecans if you don’t want to make Sugared Pecans. The taste will be ever-so-slightly affected so if you have time I highly recommend making the sugared pecans.
Finally, to acquire the Pecan Pie gooey-ness, I used Caramel Bits throughout the batter. (You can also find Caramel Bits in this recipe.) Caramel Bits are chewy balls of caramel ideal for baking cakes and cookies…. or eating by the handfuls. I don’t judge!
Also, Butterfinger Blondies recipe has been popular with readers.
POUND CAKE TIPS
- Read through the recipe before beginning
- Prep your ingredients. Prepare the pan and measure the ingredients. Let the
butter and eggs sit at room temperature on the counter for at least 30 minutes. - Use real
butter . I also find that name-brand ingredients make a better-tasting pound cake. Use the best vanilla you can afford always. - Measure carefully. Extra flour or sugar can make a huge difference in baking. Read this post on how to correctly measure flour.
- After the oven comes to temperature, place the cake pan in the center of the oven. I always set my cake pan on a cookie sheet in case the cake overflows.
- Do not open the oven door to check the cake until the last 5 minutes. Doing so will cause a drastic temperature change, causing the cake to fall.
- Test for doneness with a long, thin skewer. When it comes out clean or with dry crumbs, the cake is done.
Pecan Pie Pound Cake Recipe
- SWEET POTATO CARAMEL SCONES
- Best Sweet Potato Recipes
- BEST PECAN PIE CAKE
- PERFECT POUND CAKE RECIPES
Use this recipe for the Caramel Sauce
Use this recipe for the Cinnamon Sugared Pecans
Pecan Pie Pound Cake Recipe
Equipment
Ingredients
For the pound cake
- 1 cup butter at room temperature
- 1/3 cup Crisco shortening
- 2 cups brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 3 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 3/4 cup caramel bits
- 1 cup sugared pecans chopped (See link in post)
- 1 tablespoon pure vanilla extract
- *Caramel Sauce see link in post
- 3/4 cup whole pecans top garnish
Instructions
- Spray a tube pan with non-stick spray or spread an even coat of solid vegetable shortening then dust with flour.
- Preheat oven to 350 degrees F
- Cream butter, shortening, brown sugar and granulated sugar together until smooth.
- In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside.
- Combine whole milk, heavy whipping cream and vanilla in a small bowl.
- Add eggs to sugar mixture one at a time beating well after each addition. (Beat about 30 seconds after each addition.)
- Add the flour mixture alternately with the milk mixture, beginning and ending with flour. (You add 1/3 of flour, 1/2 of milk, 1/2 of flour, 1/2 of milk and last 1/3 of flour.)
- Pour 1/2 batter into tube pan.
- To remaining batter add pecans and caramel bits, fold to combine.
- Pour remaining batter in tube pan.
- Bake 80 to 85 minutes at 350 degrees or until cake skewer inserted into cake comes out clean or with dry crumbs.
- Allow cake to sit in pan on a wire rack 20 minutes before inverting on a serving tray to cool completely.
- Top with Caramel Sauce and pecans.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Could I use cake flour instead of all purpose flour? Would cake flour make a more fluffier cake?
Yes, it’s not a 1 to 1 ratio. This is the substitute for cake flour for ap flour>
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.
Can I bake this in a bundt pan or is a tube pan a requirement?
a 10-inch tube pan is 16 cups and a 10-inch bundt pan is 12 cups. I think it will fit in a 10 inch bundt just make sure not to fill it closer than 1 inch from the top to give it room to rise. If you do have a little left, you can bake it as a muffin for about 18 minutes
Do you think this cake would do ok if I put in two cups of sugared pecans instead of just the one cup the recipe calls for?
Yes, I do think it would be wonderful with 2 cups sugared pecans.
Can give receive 4 Ggluten free?
Could the cake be made the day before and the sauce made the day of the event?
Yes, in fact, I like this the next day better. It gets more moist and flavorful to me.
I did make the pecan pie pound cake for Easter Sunday. After 85 minutes, my cake was pretty dark. So next time I make this cake, I won’t leave it in the oven quite as long or I’ll cover the top so it doesn’t get so dark on top. I used caramel morsels b/c that’s what my store had but apparently those were not right. Next time I’ll find caramel bits. The caramel sauce recipe makes way too much sauce if you’re only using it for this cake. So, I’ll try to alter the recipe to make less sauce. The cinnamon sugar pecan recipe makes 3 cups worth when you only use 1 cup of them in the cake but we did enjoy just eating them as a snack. They are really good. Overall, the cake was good and my family and I enjoyed it.
In the ingredients for pecan pie pound cake, are the two cups of brown sugar firmly packed or loose? Plan to make it Easter Sunday,
They are firmly packed, Robin.
These look amazing….. Looking forward to the holiday baking weekends
Wow, all of your pound cakes look amazing. I’m going to make each and every one of them this fall/winter. Thanks for sharing!
Do you have a pound cake recipe book for sale ?
No, I don’t at this time, but that is a great idea!