Best Butter Pecan Pound Cake Recipes

BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE

Steps:

• 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
• 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
• 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
• 4. Caramel Glaze Directions
• 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!

BUTTER PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
• 2. In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
• 3. Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
• 4. Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
• 5. Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
• 6. Grind the toasted pecans to a fine grind; set aside.
• 7. I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
• 8. Now add the flour mixture and begin mixing on low.
• 9. Slowly add the buttermilk, beat about 30 seconds.
• 10. Add vanilla, mix for 3 minutes on medium speed.
• 11. Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
• 12. Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
• 13. When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
• 14. Using a wooden skewer or similar object, poke holes all over cake.
• 15. Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
• 16. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.

BUTTER PECAN POUND CAKE

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

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.

TOASTED BUTTER PECAN COCONUT POUND CAKE W/FROSTING

Steps:

• 1. PLEASE NOTE: These were my notes for this cake. This cake will require some time & patience to make, but your family and friends will thank you for your efforts. I baked this cake a day in advance, then took it to Ohio, and made the frosting and put it all together. If you do Not have a really large bundt pan you may need to bake it in two smaller ones. The frosting is enough for one large cake, or make one and a half times the frosting recipe for a layer cake or if you make two smaller ones. I USED A 30 CUP CAPACITY BUNDT PAN TO MAKE THIS CAKE.
• 2. Preheat oven to 350 degrees F. Place pecans on a shallow long pan, spreading out, and toast for 10 to 15 minutes. Chop to a medium coarse size and set aside till needed.
• 3. Measure and sift flour into a medium size bowl.
• 4. Add the butter scotch pudding and stir to blend.
• 5. Add salt, baking powder, & blend together. Set aside till needed.
• 6. Separate eggs into 2 separate bowls. Beat egg whites till stiff peaks form. If it is cloudy or rainy you may not get very stiff peaks. Set aside till needed.
• 7. In a large mixing bowl with the paddle attachment, add the softened butter, and both sugars, and beat till creamy and can no longer see the sugar granules in the mixture.
• 8. Add the egg yolks one at a time, and the vanilla bean paste, or extract and butter pecan flavoring, beating well after each addition, for about 15 minutes till mixture is light creamy and pale yellow in color.
• 9. In a separate small bowl add the coconut and 2 cups of the toasted chopped pecans, blend together and set aside till needed.
• 10. Add the sour cream to the creamy mixture and beat till blended, about 5 minutes. Then gradually add the flour in 3 separate intervals, beating well till it is blended together.
• 11. Now add the Coconut Nut mixture, & blend until it is mixed well into the cake batter.
• 12. Now remove beaters and finish mixing by hand, using a large spatula, or spoon. May need to switch to a larger bowl.
• 13. Fold egg whites into the cake batter with the spatula or spoon, by going from top of batter to bottom of pan all the while gradually turning to bowl as you go to get the egg white to mix with the batter. REMEMBER YOU ARE INCORPORATING AIR INTO THE CAKE BATTER TO HELP IT TO RISE AND MAKE IT LIGHTER, SO FOLDING IS VERY IMPORTANT.
• 14. Prep Baking pan with Baker's Joy (a blend of cooking spray and flour in a can) or USE BUTTER AND FLOUR TO DUST AND COAT THE CAKE PAN.
• 15. Add cake batter and bake in 325 degrees F. oven for 1 hour & 20 minutes or 1 hour and 30 minutes till tooth pick inserted into cake comes out clean. Add additional minutes in 5 to 10 minutes intervals till cake is done. Let cake sit in pan for 10 minutes till cake pulls away from sides of cake pan, then invert onto a baking rack to cool completely, and transfer to a serving platter.
• 16. To make the frosting cream the butter, cream cheese and powdered sugar together till creamy then all the other ingredients EXCEPT for milk, and beat to blend. Then add the milk one tablespoon at a time, and blend together till desired spreading consistency is reached. This is enough frosting to frost 1 large pound cake, Make 1 1/2 times the recipe if you bake in two separate pans. Frost and garnish cake as desired.
• 17. Slice serve and enjoy, you will probably be asked for the recipe, so be prepared. You can serve this cake with Pride. It is awesome. Another recipe that is great for a special occasion.

BISQUICK BUTTER PECAN POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 12 cup Bundt pan with non stick cooking spray or bakers joy, or grease with soften butter and dust lightly with flour.
• 2. I used my Nordic Ware Anniversary Bundt pan.
• 3. Add the flour and bisquick to a large mixing bowl. bowl.
• 4. Then add in the remaining ingredients including the brown sugar into the bowl.
• 5. Now start with mixer on low and beat for one minutes until all is mixed together. Then increase mixer speed and beat for 5-6 minutes until batter is smooth.
• 6. Add in chopped pecans and beat until blended.
• 7. Pour batter into prepared pan, smooth out top of batter, and place in center of preheated oven and bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. I did add additional nuts in the bottom of cake pan before adding in the cake batter. Make sure there is at least 2 inches of space from top of pan to allow for cake to rise.
• 8. Allow cake to cool in pan at least 10 minutes.
• 9. Then invert onto large cake platter.
• 10. Prepare glaze by adding the butterscotch chips to a medium sauce pan, then add in the heavy whipping cream, then using a skillet larger than the base of your saucepan, fill half way with water. Heat and add sauce pan into skillet, heat skillet until chips begin to dissolve into the cream and continue stirring until chips are completely melted & mixture is smooth enough to drizzle over cake.
• 11. Drizzle glaze over cake, add additional nuts if desired. Serve and enjoy. You may want to add additional nuts on top after glazing if desired.

BUTTER PECAN POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Tube pan, bundt pan or 9x13 sheet pan may be used (I use a bundt pan). Spray pan well with cooking spray for best results. Sprinkle bottom and sides with confectioner's sugar. Drop chopped pecans in bottom of pan.
• 2. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Add frosting to batter and mix well.
• 3. Pour batter into pan on top of pecans. Bake for 1 hour or until cake springs back when lightly pressed. Cool. Turn out onto cake plate. Pecan side should be up when serving.

BUTTER PECAN POUND CAKE

Steps:

• Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
• Preheat oven to 325°F.
• Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
• Pour into well-greased Bundt pan.
• Bake 45 minutes or until cake tests done in the center.

BUTTER PECAN POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease tube pan or spray with Pam.
• Sprinkle pan with the powdered sugar.
• Sprinkle chopped pecans over the powdered sugar.
• Mix 1st 6 ingredients for about 4 minutes.
• Pour in pan over the sugar and pecans.
• Bake 60-70 minutes at 350 degrees.
• Let cool for 10-15 minutes before serving.
• Enjoy!

BUTTER PECAN POUND CAKE

Steps:

• combine first 4 ingredients and beat for 2 mins.....stir in the can of frosting mix and pour into tube pan

BUTTER PECAN POUND CAKE

Steps:

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