Butter Pecan Pound Cake
A classic Southern dessert with rich butter flavor, brown sugar sweetness, and crunchy toasted pecans.
There’s something undeniably comforting about a good Butter Pecan Pound Cake. It’s soft, dense, buttery, and loaded with nutty pecans that have been toasted to perfection in melted butter. This cake brings a warm, nostalgic flavor that feels right at home on a holiday table, dessert tray, or cozy Sunday afternoon.
If you’re a fan of pecan pie or brown sugar desserts, this is your next must-bake.
Why I Love This Recipe
- Rich and flavorful from both white and brown sugar
- Toasted pecans bring depth and crunch
- Bakes beautifully in a bundt or tube pan
- Perfect make-ahead dessert—it only gets better the next day
- Ideal for holidays, potlucks, and gifting
This cake is a buttery love letter to Southern baking, and it’s easier than you think to pull off.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 5 large eggs
- 1 Tbsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour
- 1 cup whole milk
- 1½ cups chopped pecans, toasted
- ½ cup butter, melted (for toasting pecans)
How to Make It
1️⃣ Preheat & Prep
Preheat oven to 325°F (163°C). Grease and flour a bundt or 10-inch tube pan.
2️⃣ Toast the Pecans
In a skillet, melt ½ cup butter over medium heat. Add the chopped pecans and toast for 5–7 minutes, stirring frequently until fragrant. Set aside to cool.
3️⃣ Cream the Base
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4️⃣ Add the Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5️⃣ Combine Dry & Wet
In a separate bowl, mix flour and salt. Add to the wet mixture in thirds, alternating with milk, beginning and ending with flour. Mix just until combined.
6️⃣ Fold & Bake
Fold in the cooled, toasted pecans. Pour batter into prepared pan and smooth the top.
Bake for 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve
Let cool in pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Tips for Success
- Toast your pecans properly—it deepens their flavor and adds crunch.
- Don’t overmix once flour is added to keep the texture tender.
- Use room temperature ingredients for smooth blending.
- Store in an airtight container for up to 5 days (if it lasts that long).
Serving Suggestions & Pairings
This cake stands strong on its own, but for extra flair:
- Serve with a scoop of vanilla bean ice cream
- Add a drizzle of salted caramel or maple glaze
- Pair with Blueberry Lemonade for a fruity contrast
- Start your gathering with Baked Brie and end with this cake
- Wrap up a cozy Southern meal with this and Big Family Banana Pudding
Storage & Freezing
- Store at room temp for up to 5 days, covered tightly.
- Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge or room temp.
More Recipes You’ll Love
- The Best Peanut Butter Brownies I’ve Ever Made
- Big Family Banana Pudding
- Caramel Apple Pie Cookies – A Fall Favorite
- Baked Brie Appetizer – Effortless & Impressive
- Blueberry Lemonade – Refreshing and Easy
Final Thoughts
This Butter Pecan Pound Cake is all about comfort and class. It’s the kind of dessert that feels just as right on a holiday table as it does at a weekend brunch. With toasted pecans, brown sugar, and real butter flavor in every bite, it’s one of those tried-and-true Southern bakes you’ll make again and again.
If you try it, let me know your favorite toppings or twists in the comments. And don’t forget to subscribe to ChefManiacfor more nostalgic desserts and irresistible bakes.
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