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    Home » Desserts » Cakes » Southern Butter Pecan Pound Cake

    Southern Butter Pecan Pound Cake

    Nikki Lee Published:September 15, 2021 | Updated: September 15, 2021

    This post may contain affiliate links. Please read our disclosure policy.

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    This classic Southern Pecan Pound Cake Recipe is a moist and tender brown sugar pecan pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!

    Butter pecan anything is so popular in the south, and for good reason. It's simply delicious! Buttery, nutty, and with a subtle hint of caramel flavors to boot. All this combined and the result is pound cake heaven!

    overhead view of baked southern butter pecan pound cake with a bowl of toasted pecans in the background

    Why you’ll love this pecan pound cake recipe!

    • Easy Recipe: Made with simple ingredients, this pound cake is simple to make.
    • Butter Pecan Flavor: All the goodness of butter, sugar, vanilla and pecans baked in a scrumptious cake.

    This post is sponsored by Dixie Crystals in conjunction with #FallFlavors week. All opinions are my own.

    If you are from the South, then you know pecans are pretty much a staple. And not in any boring kind of way. They are so dang good! The flavor is unlike anything else!

    The crunch and texture add deliciousness to just about anything!

    Add to that a caramel flavor that comes along with good quality pure cane sugar and you have decadence!

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    I'm using Dixie Crystals sugar and there’s a reason they have been a high-quality sweetener of choice for over 100 years. Sugar is one of the most versatile ingredients. It enhances flavor, aroma, texture, and browning. It balances flavor and adds moisture.

    And it sure does add all of those things to this cake!

    close up of ingredients for this brown sugar pecan pound cake recipe

    Ingredients for Pecan Pound Cake

    • Butter - Butter is really the base of the cake. You need 4 sticks and make sure to use real butter for this pecan pound cake. I don't recommend making any substitutions.
    • Sugar - I like to use a mixture brown sugar and granulated pure cane sugar. It gives the right amount of sweetness and texture.
    • Eggs - They bind the cake together while giving moisture. Can't have pound cake without eggs!
    • Vanilla Extract & Table Salt - Both give the cake flavor. Don't go for imitation vanilla if you can help it. The real stuff truly gives a better flavor.
    • All-Purpose Flour - you can also use a cake flour for a little lighter cake. However, all-purpose works for a nice dense cake as well.
    • Baking Powder - This gives the cake some lift to the crumb, so it's not overly heavy.
    • Buttermilk - This adds moisture and flavor to the cake.
    • Chopped Toasted Pecan - I think toasting the pecans really gives an amazing buttery, nutty taste. It is worth taking the extra step for the flavor. Here's an easy way to TOAST PECANS. If you don't have the five minutes or so you still can make it without toasting. Once you do it you though, will never go back to making it without.
    overhead view of labeled ingredients for this brown sugar pecan pound cake recipe

    How to Make the Best Butter Pecan Pound Cake

    ✱ Be sure to see the recipe card below for exact ingredients and instructions!

    Step 1 | Preheat and Prepare Pan

    Preheat the oven to 325°. Not 350! Toss roasted pecans in flour.

    collage image of toasted pecans tossed in flour to prevent them from sinking in the batter while this butter pecan pound cake bakes

    Step 2 | Cream Butter and Sugar, add Eggs and Extract

    Beat the butter and sugars until creamy. Add the eggs 1 at a time, making sure each is incorporated before adding the next. Then, stir in the vanilla.

    Bringing the eggs to room temperature will allow the mixer not to overwork the batter. Less mixing makes a more tender cake.

    collage creaming butter and preparing the cake batter

    Step 3 | Add Dry and Wet Ingredients, Alternately

    Beginning with dry ingredients, add flour mixture followed by and ending with the buttermilk (wet ingredients), a little at a time.

    Stir prepared pecans evenly into the pound cake batter. Then fill the prepared pan with the batter.

    Step collage combine nuts and pour batter into prepared pan.

    Step 4| Bake and Cool

    Bake this brown sugar pecan pound cake at 325°. Take a peek halfway through to see if it is browning too quickly. Tent with foil to prevent over-browning, if needed.

    Remove and let the brown sugar pecan pound cake cool in the pan for 15 minutes. Turn over (or invert) onto a wire cooling rack to finish cooling before serving.

    overhead view of this baked pecan pound cake

    Frequently Asked Questions

    Here are the most commonly asked questions about this recipe. If you don't find the answer to yours leave a comment below, I'll get back to you with an answer.

    What is butter pecan?

    Butter pecan is a combination of pecans, butter, and vanilla. You can often find it in ice cream form or even in cookies or cakes. However, that flavor combination is also found wrapped up in this butter pecan pound cake.

    Why do you toss the pecans in flour?

    Tossing the pecans in flour will help the pecans not to sink to the bottom. This allows them to distribute more evenly in the cake. The thicker batter also helps with this. The extra step is worth it for pecan bits in every bite!

    Can I make this brown sugar pecan pound cake in a loaf pan?

    Yes! Pour batter into two greased 9 X 5 inch loaf pans. Bake at 325° for 45 to 60 minutes. You can also halve the ingredients to make one.

    Do I have to use buttermilk?

    No, you can also use plain milk. I love the texture and flavor buttermilk lends to a poundcake though. If you don't have buttermilk, you can make your own substitution. The basic ratio to make one cup buttermilk is: 1 tablespoon vinegar or lemon juice to a measuring cup and then add milk to the 1 cup mark. Stir to combine and let sit 5 to 10 minutes. You can do this while your milk comes to room temperature.

    Variations or Add-Ins:

    • Even though this is a brown sugar pecan pound cake you can swap them out for walnuts.
    • If you love Macadamia nuts, then try my White Chocolate Macadamia Nut Pound Cake.
    • A nutmeg fan? Add in ¼ teaspoon of nutmeg for a little extra flavor.
    • Change up the extracts by adding half vanilla and half almond, rum, or coconut extract.

    Storage Instructions

    • Cover leftover butter pecan pound cake tightly with plastic wrap or foil or place in an airtight container and store on the countertop or in the refrigerator for 3 to 5 days.
    • Wrap the baked and cooled pecan pound cake in 1-2 layers of plastic wrap, then foil. Freeze for up to 3 months.
    • To thaw, allow it to thaw wrapped in the refrigerator. Then, bring to room temperature before serving. You may also slightly warm in the microwave if desired.
    side view of this Southern butter pound cake with a couple slices cut to show interior of cake

    Tips

    • Always use real butter for a pound cake. Don't substitute!
    • Make sure to generously grease the pan with baking spray or butter and then dust with flour so that the cake will not stick.
    • Bring all your ingredients to room temperature. That means the butter, eggs, and buttermilk. This allows the ingredients to emulsify and come together properly. If they are cold they won't bake properly.
    • Make sure each egg is mixed in before the next is added.
    • Leave at least 2 inches from the batter to the top of the pan. If your pan is smaller and you have extra, fill a few muffin tins with the extra. If this is the case watch your cook time it may need to be decreased.
    • Bake low and slow (325° not 350°). This brown sugar pecan pound cake is heavy and requires a cooler oven temperature. It can take up to 90 minutes for a cake to bake.

    Serving Suggestions

    • There's a simple beauty about a pound cake. It's doesn't really need all the bells and whistles and fanfare. A simple slice is just quite nice, in my opinion.
    • However, if you want something to top it off serve this Southern butter pecan pound cake with a scoop of ice cream or a dollop of whipped cream.
    • Topping it with the brown sugar icing from my fresh apple cake would be divine or a sprinkling of powdered sugar would be nice as well.
    • You could also make a simple glaze of 1 cup of powdered sugar, 1 Tablespoon of milk, and ½ teaspoon of rum or maple extract.
    a slice of this toasted pecan pound cake on a blue plate with a fork

    More Delicious Cake Recipes

    • Chocolate Brownie Bundt Cake
    • Triple Chocolate Mousse Cake
    • Pecan Chewy Cake
    • Pumpkin Spice Cake

    Hungry for more easy, home-cooked, delicious recipes?

    Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

    Butter pecan pound cake on a white serving plate with a few slices cut.

    Pecan Pound Cake Recipe

    Author: Nikki Lee - Soulfully Made
    5 from 14 votes
    This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!
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    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Cooling Time 30 mins
    Total Time 2 hrs
    Course Cakes
    Cuisine American
    Servings 16
    Calories 634 kcal

    Ingredients
      

    • 2 cups butter, softened
    • 1 cup granulated sugar
    • 1 ½ cup brown sugar, packed
    • 6 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • ¼ teaspoon table salt
    • 1 ½ teaspoon baking powder
    • 4 cups all-purpose flour sifted, spooned and leveled; divided
    • 1 cups buttermilk, room temperature
    • 4 cups chopped toasted pecans

    Instructions
     

    • Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
    • Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
    • In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
    • Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
    • Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

    ✱ Nikki's Tips

    LOAF PAN: Pour batter into two greased 9X5 inch loaf pans. Bake at 325° for 45 to 60 minutes. You can also halve the ingredients to make one.
    • Always use real butter for a pound cake. Don't substitute!
    • Make sure to generously grease the pan with baking spray or butter and then dust with flour so that the cake will not stick.
    • Bring all your ingredients to room temperature. That means the butter, eggs, and buttermilk. This allows the ingredients to emulsify and come together properly. If they are cold they won't bake properly.
    • Make sure each egg is mixed in before the next is added.
    • Leave at least 2 inches from the batter to the top of the pan. If your pan is smaller and you have extra, fill a few muffin tins with the extra. If this is the case watch your cook time it may need to be decreased.
    • Bake low and slow (325° not 350°). Pound cake is heavy and requires a cooler oven temperature. It can take up to 90 minutes for a cake to bake.

    Nutrition

    Serving: 1 slice Calories: 634 kcal Carbohydrates: 54 g Protein: 6 g Fat: 38 g Saturated Fat: 17 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 17 g Trans Fat: 1 g Cholesterol: 63 mg Sodium: 261 mg Potassium: 201 mg Fiber: 3 g Sugar: 35 g Vitamin A: 749 IU Vitamin C: -15 mg Calcium: 65 mg Iron: 2 mg
    Tried this recipe?Let us know how it was!

    More #FallFlavors Recipes Below:

    Appetizers, Cocktails, and Snacks

    • Apple Cider Old-Fashioned from Books n' Cooks
    • Fall Charcuterie Board from The Spiffy Cookie
    • Sweet And Spicy Pecans from Simple and Savory

    Breakfast and Baked Goods

    • Apple Cider Pecan Granola from Family Around The Table
    • Apple Cinnamon Bread from Life Love and Good Food
    • Apple Pecan Scones from Hezzi-D's Books and Cooks
    • Gluten-Free Apple Cider Doughnuts from Frugal & Fit
    • Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

    Soups and Salads

    • Caramel Apple Pear Salad from Eat Move Make
    • Creamy Autumn Squash Soup from Blogghetti

    Side Dishes

    • Balsamic Glazed Cipollini Onions from West Via Midwest
    • Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen's Kitchen Stories
    • Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

    Main Dishes

    • Cider Brined Baked Chicken from Palatable Pastime
    • Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

    Desserts

    • Air Fryer Apple Fritters from Devour Dinner
    • Apple Cider Tea Madeleines from Jolene's Recipe Journal
    • Apple Crumb Bars from SueBee Homemaker
    • Apple Nachos from Take Two Tapas
    • Butterscotch Blondies from That Recipe
    • Carrot Cake Cupcakes from Fresh April Flours
    • Fall Fruit Galette from Cindy's Recipes and Writings
    • Giant Butterscotch Cookies from An Affair from the Heart
    • Gluten-Free Apple Pie from The Fresh Cooky
    • Mini Pumpkin Cheesecake from Art of Natural Living
    • Pear & Butternut Squash Crisp from Savory Moments
    • Pecan Pound Cake from Soulfully Made
    • Sour Cream Apple Pie from House of Nash Eats
    • Sour Cream Coffee Cake Recipe from Lemon Blossoms
    « Chewy Pecan Butter Cookies
    Chicken and Dumplings Casserole »
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    Reader Interactions

    Comments

    1. Felicia says

      January 01, 2022 at 1:12 pm

      5 stars
      I baked this cake and gave not so good review. But next day this cake was fabulous, wonderful.

      Reply
    2. Felicia says

      December 31, 2021 at 4:32 pm

      Baked cake,turned out beautiful but not sweet at all.

      Reply
      • Nikki Lee says

        January 01, 2022 at 9:14 am

        Glad your cake turned out beautifully! I am sorry it wasn't as sweet as you would like as it contains 2 ½ cups of sugar, between granulated and brown sugar. Just checking to be sure you added both.

        Reply
        • Felicia says

          January 02, 2022 at 7:01 pm

          5 stars
          I added 2 1/2 cups of sugar. I tasted second day and it is delicious. Think I cut too early. Will bake again. Friends loved it. Turned out beautiful. 5 stars.

    3. Ellen says

      November 26, 2021 at 6:45 pm

      What a gorgeous cake! I can't wait to make this and devour it!

      Reply
      • Nikki Lee says

        December 01, 2021 at 8:21 am

        Thank you, Ellen! I hope you enjoy it!

        Reply
    4. Christie says

      October 17, 2021 at 4:49 pm

      I'm drooling over all those pecans in there! They look so delicious in this pound cake.

      Reply
    5. Amy Nash says

      September 23, 2021 at 4:31 pm

      5 stars
      Oh baby this cake recipe speaks to my pecan-lovin' heart! Such a great dessert for serving to company for Sunday dinners!

      Reply
    6. Radha says

      September 23, 2021 at 12:19 pm

      Oh, Love this cake! It turned out amazing and we loved it! Addictive flavor!

      Reply
    7. Julie says

      September 18, 2021 at 7:58 pm

      I love any pound cake recipe for fall!

      Reply
    8. Amy (Savory Moments) says

      September 17, 2021 at 2:25 pm

      This looks so buttery and so delicious! I'm going to be giving it a try this fall for sure!

      Reply
    9. Karen @Karen's Kitchen Stories says

      September 17, 2021 at 3:02 am

      This cake looks amazing. I'll not rest until I make it!

      Reply
    10. Cindy says

      September 16, 2021 at 8:52 pm

      All those pecans put the pound cake over the top!

      Reply
    11. Lynn @ Fresh April Flours says

      September 16, 2021 at 3:06 pm

      This looks CRAZY buttery and I can't even! Adding to my cake recipe stash ASAP.

      Reply
    12. Inger @ Art of Natural Liivng says

      September 16, 2021 at 2:09 pm

      This is so pretty made in the bundt pan. Looks so flavorful too!

      Reply
    13. Rebecca says

      September 16, 2021 at 12:39 pm

      5 stars
      I love a good pound cake, and this pecan pound cake was no different! I loved that I had basically everything already in my house to make this, the buttery flavor with the pecans crunchiness was amazing!

      Reply
    14. Jennifer says

      September 16, 2021 at 9:28 am

      I am drooling over here. This is going on my to make list asap.

      Reply
    15. Jolene says

      September 16, 2021 at 8:40 am

      Looks delicious and I love the detailed instructions and tips!

      Reply
    16. Kathleen Pope says

      September 15, 2021 at 11:10 pm

      5 stars
      This is in the oven, finishing up now. Oh my word, everyone keeps coming in asking me what is baking! But I have to save it for a ladies group tomorrow!

      Reply
      • Nikki Lee says

        September 16, 2021 at 7:19 am

        The smell of a baking pound cake sure does bring them to the kitchen! I hope your ladies group enjoyed it!

        Reply
    17. Hezzi-D says

      September 15, 2021 at 9:07 pm

      Butter pecan pound cake? You can count me in!

      Reply
    18. Jennifer says

      September 15, 2021 at 2:59 pm

      5 stars
      Wow! Loving all the pecans, and buttery, caramel flavors of this fabulous looking cake.

      Reply
      • Nikki Lee says

        September 16, 2021 at 7:20 am

        Thank you, Jennifer! Those flavors combined make for a delicious cake!

        Reply
    19. Lisa Kerhin says

      September 15, 2021 at 10:40 am

      This is a beautiful pound cake studded with those yummy pecans.

      Reply

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    Hi, I am Nikki. Faith, family, and food are my passions! I'm a Southern cook from Florida who loves sharing food and creating memories around the table with my family and friends. Welcome to my Kitchen where you will find delicious, home-cooked, easy recipes!

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