Butter Pecan Pound Cake

While there’s something comforting about the timeless flavors of a classic pound cake, our version takes it to the next level. The addition of toasted pecans and shredded coconut gives this butter pecan pound cake a rich, buttery texture that’ll keep you coming back for seconds—or even thirds!

This butter pecan pound cake is ready in just over an hour but doesn’t require any fancy techniques. All you need is simply the right mix of flavors and a bit of patience while it bakes to perfection.

Butter Pecan Pound Cake Ingredients

• Butter: Softened butter gives this pecan pound cake its rich, moist texture. For the best results, use unsalted butter to control the saltiness.
• Confectioners’ sugar: Also known as powdered sugar, this fine sugar dissolves easily into the batter, creating a smooth texture. Here’s how to make powdered sugar using your blender.
• Eggs: Six large room temperature eggs help bind the other ingredients and richness to the cake batter. Learn why room temperature eggs matter.
• Vanilla extract: A tablespoon of vanilla extract enhances the overall flavor profile of the cake. Here’s our favorite vanilla extract brands.
• Flour: All-purpose flour is the main dry ingredient in the batter, giving the cake its structure. Learn how to measure flour properly.
• Sweetened shredded coconut: One cup of coconut adds a hint of tropical sweetness and gives the pound cake an interesting texture.
• Pecans: Toasted and chopped pecans bring a buttery crunch to this butter pecan pound cake recipe.
• Optional toppings: Dust with confectioners’ sugar or serve with a scoop of butter pecan ice cream for a truly indulgent dessert.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 325°F. In a large bowl, cream the softened butter and confectioners’ sugar until light and fluffy, about five to seven minutes.

Editor’s Tip: Softening the butter to room temperature makes mixing easier and gives the pecan pound cake a tender crumb.

Step 2: Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract to enhance the overall flavor of the cake.

Step 3: Combine dry ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed butter mixture, stirring just until combined.

Step 4: Fold in coconut and pecans

Gently fold in the sweetened shredded coconut and toasted chopped pecans into the batter until evenly distributed.

Step 5: Bake the cake

TASTE OF HOME

Pour the batter into a greased and floured 10 inch tube pan, spreading evenly. Bake the cake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and serve

Let the cake cool for 10 minutes in the pan before removing it to a wire rack to cool completely. If desired, dust with additional confectioners’ sugar before serving. For an extra indulgent treat, serve with a scoop of butter pecan ice cream.

TASTE OF HOME

Butter Pecan Pound Cake Variations

• Add chocolate chips: Stir 1/2 cup of mini chocolate chips into the batter for a rich, cocoa-rich twist to this butter pecan pound cake recipe.
• Make it citrusy: Add 1 tablespoon of fresh orange or lemon zest for a bright, citrus flavor.
• Soak it in alcohol: Poke holes in the freshly baked warm cake and brush with 1/4 cup of dark rum. Here’s our favorite Jamaican rum brands.
• Go tropical: To add a tropical flair, swap the pecans for macadamia nuts and use coconut extract instead of vanilla.
• Make it maple-rich: Replace 1/4 cup of the confectioners’ sugar with pure maple syrup for a maple-infused twist.
• Use different nuts: Experiment with other nuts like walnuts, almonds or macadamia nuts. Toast the nuts for additional flavor.

How to Store Butter Pecan Pound Cake

Wrap the leftovers of your butter pecan pound cake in plastic wrap and store them in an airtight container at room temperature for up to three days. For longer storage, transfer the container to the fridge where it will keep for up to a week. Before serving, allow the cake to come to room temperature or warm it slightly in the microwave.

Can you freeze butter pecan pound cake?

Yes, you can freeze butter pecan pound cake! Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. It will last up to three months in the freezer.

Butter Pecan Pound Cake Tips

TASTE OF HOME

How should you grease a bundt pan for butter pecan pound cake?

The easiest way to grease a bundt pan is to use a cooking spray that’s meant for baking—look for one formulated with flour so you don’t have to dust with flour after greasing. Alternatively, you can follow our Test Kitchen’s foolproof method on how to grease a bundt pan the right way.

Can you make butter pecan pound cake in a loaf pan?

Yes, you can use a loaf pan in a pinch—see our guide to baking-pan conversions. Generally speaking, a 10 inch tube pan holds 9 to 10 cups of batter. A 10 inch fluted tube pan or a 9 inch square baking pan are your safest substitution options for this recipe.

Can you make a frosting or glaze for butter pecan pound cake?

You sure can! This quick vanilla glaze is a perfect standby when you want to add an extra touch to a homemade dessert.

How do you prevent this butter pecan pound cake from drying out?

To keep your butter pecan pound cake moist, do not overbake it. Start checking for doneness at the 60-minute mark. Also, store the finished cake in an airtight container to seal in the moisture.

What’s the secret to achieving a perfect texture in pound cake?

The key to achieving the perfect butter pecan pound cake texture lies in the creaming process. The butter should be softened correctly and creamed with the sugar until it’s light and fluffy, creating tiny air pockets that expand during baking. Here’s how to cream butter and sugar to get the best baking results.