Butter Pecan Pound Cake

Name: Butter Pecan Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: 1-1/2 cups butter, softened; 3-3/4 cups confectioners' sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup sweetened shredded coconut; 2/3 cup chopped pecans, toasted; Optional: butter pecan ice cream, confectioners' sugar

Total Time Prep: 20 min. Bake: 1 hour + cooling

Yield 16 servings

Contest Winner

Test Kitchen Approved

Our butter pecan pound cake recipe takes the classic pound cake to new heights with toasted pecans and sweetened coconut. Top with butter pecan ice cream for an extra indulgent sweet treat!

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted
Optional: butter pecan ice cream, confectioners' sugar

Directions

Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with ice cream.

Nutrition Facts

1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

This pecan pound cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day. —Fleta West, Hayes, Virginia

Recipe Creator