Let me tell you, this pecan pie pound cake is a slice of heaven! Imagine biting into a rich, moist cake that’s infused with the delightful flavors of classic pecan pie. It’s like a warm hug on a plate! I remember my grandma making this cake every Thanksgiving, filling the house with the sweet, nutty aroma that instantly made us feel at home. We’d gather around the table, excitedly waiting for that first slice, and it never disappointed. The crunchy pecans and gooey pie filling create the perfect harmony of textures and flavors. Trust me, once you try this cake, it’ll become a beloved dessert at your gatherings too. It’s not just a cake; it’s a celebration of family and warmth!
Ingredients List
Gathering the right ingredients is key to making this delightful pecan pie pound cake! Here’s what you’ll need:
- 1 cup unsalted butter, softened: This will give your cake that rich, buttery flavor and a moist texture that we all love.
- 2 cups granulated sugar: Sweetness is essential, and this will help create that perfect crumb!
- 4 large eggs: They’ll act as the glue, binding everything together while adding richness.
- 3 cups all-purpose flour: The backbone of the cake, providing structure and stability.
- 1 teaspoon baking powder: This will help your cake rise beautifully and achieve that fluffy texture.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness and enhance the flavors.
- 1 cup buttermilk: Adds moisture and a slight tang that elevates the flavor!
- 1 teaspoon vanilla extract: Because who doesn’t love a hint of vanilla in their cake?
- 1 cup chopped pecans: For that signature nutty crunch that’s essential in pecan pie.
- 1 cup pecan pie filling: This is the star of the show—adding that gooey, sweet goodness that ties everything together.
Make sure to have everything ready before you start baking. It makes the process so much smoother, and you’ll be well on your way to a delicious treat!
How to Prepare Pecan Pie Pound Cake
Prepping the Oven and Pan
First things first, let’s get that oven preheating to 350°F (175°C). This step is crucial because a hot oven is key to a beautifully risen cake! While that’s warming up, grab your bundt pan and grease it well with butter or a non-stick spray. Then, dust it lightly with flour—this helps your cake release effortlessly after baking. Trust me, nothing’s worse than a cake that sticks to the pan! Once that’s done, set the pan aside and let’s move on to mixing the batter.
Mixing the Batter
In a large mixing bowl, start by creaming together the softened butter and granulated sugar. I love using an electric mixer for this part—it makes the process super easy and gives you that light, fluffy texture we want in a cake! Mix them together on medium speed until the mixture is pale and fluffy, about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. This helps incorporate them thoroughly. Don’t rush this step; it really does make a difference!
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Now, here’s a little tip: you want to gradually add this dry mix to your creamed mixture, alternating with the buttermilk. Start with about a third of the flour mixture, then pour in half of the buttermilk, mixing gently until just combined. Repeat this until everything is combined. Be careful not to overmix—just until you see no dry flour. Finally, stir in the vanilla extract and chopped pecans, giving it a good mix to distribute those yummy nuts evenly!
Layering the Cake
Now comes the fun part—layering! Pour half of the batter into your prepared bundt pan, using a spatula to spread it evenly. Next, take that luscious pecan pie filling and spread it over the batter. Use a spoon to ensure it’s evenly distributed, making sure not to let it touch the sides of the pan. Then, gently pour the remaining batter over the top, again spreading it out evenly. No need to stir or mix it together; it’ll all come together beautifully during baking!
Baking and Cooling
Pop your bundt pan into the preheated oven and bake for about 60-70 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, you’re good to go! Once baked, let it cool in the pan for about 10 minutes. This is super important—don’t skip it! After that, carefully invert the cake onto a wire rack to cool completely. Letting it cool completely will ensure you get those perfect slices when it’s time to serve. The anticipation is half the fun, right?
Why You’ll Love This Recipe
This pecan pie pound cake is truly a showstopper, and here’s why you’re going to fall head over heels for it:
- Rich and moist texture: Each slice is incredibly moist, thanks to the buttermilk and butter, making it a delightful treat.
- Unique flavor combination: It perfectly marries the classic flavors of cake with the sweet, nutty goodness of pecan pie, creating a dessert that’s both comforting and indulgent.
- Perfect for gatherings: Whether it’s a holiday feast or a casual get-together, this cake is sure to impress your family and friends!
- Simple to prepare: With common ingredients and straightforward steps, you’ll find this recipe easy to whip up even on a busy day.
Trust me, once you make this cake, it will quickly become a favorite in your dessert rotation!
Tips for Success
Making a perfect pecan pie pound cake is all about attention to detail! Here are some of my favorite tips to ensure your cake turns out just right:
- Use room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them blend better, resulting in a smoother batter.
- Don’t overmix: When combining your dry ingredients with the wet, mix until just combined. Overmixing can lead to a dense cake, and nobody wants that!
- Check your oven temperature: Ovens can vary, so if you have an oven thermometer, it’s worth checking. A too-hot oven can cause the cake to rise too quickly and crack.
- Cool the cake correctly: Giving your cake the proper cooling time in the pan is essential to prevent it from falling apart when you flip it out. Don’t rush this step!
- Store properly: Once your cake is cool, store it in an airtight container to keep it moist. It can also enhance the flavor as it sits!
Follow these tips, and you’ll be on your way to baking a stunning pecan pie pound cake that everyone will rave about!
Variations on Pecan Pie Pound Cake
If you’re feeling adventurous, there are plenty of ways to switch up this pecan pie pound cake! Here are some fun ideas to get your creative juices flowing:
- Chocolatey twist: Add a cup of chocolate chips to the batter for a decadent chocolate-pecan combo that will make your heart skip a beat!
- Nutty alternatives: Swap out the pecans for walnuts or even hazelnuts for a different nutty flavor profile. Each nut brings its own unique taste!
- Spice things up: Incorporate warm spices like cinnamon or nutmeg into the batter for an extra layer of flavor—perfect for cozy gatherings!
- Maple syrup addition: Replace some of the granulated sugar with maple syrup for a delightful and rich sweetness that accentuates the pecans.
These variations can transform your cake into something new and exciting while still keeping that beloved essence of the classic recipe!
Nutritional Information
Before we dive into the numbers, keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these figures are just estimates. That said, here’s what you can expect per serving of this delicious pecan pie pound cake:
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g
Enjoy this delightful treat in moderation, and you’ll find it’s worth every delicious calorie!
Storage & Reheating Instructions
Storing your pecan pie pound cake properly is key to keeping it moist and delicious! Once the cake has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. This will help prevent it from drying out and keep those rich flavors intact. You can store it at room temperature for up to 3 days, but if you want to keep it longer, I recommend refrigerating it for up to a week.
When you’re ready to enjoy a slice, simply take it out of the fridge and let it sit at room temperature for about 30 minutes. If you prefer it warm, you can pop individual slices in the microwave for about 10-15 seconds. Just be careful not to overheat it, or you might dry it out! Enjoy the wonderful flavors of this cake anytime you crave a sweet treat!
FAQ Section
Got questions about making this fabulous pecan pie pound cake? Don’t worry, I’ve got you covered! Here are some common queries that pop up:
Can I use a different type of nut?
Absolutely! While pecans are the star here, feel free to swap them out for walnuts or even hazelnuts. Each nut brings its own unique flavor, making it fun to experiment!
What should I do if I don’t have buttermilk?
No buttermilk, no problem! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes, and voila! You’ve got homemade buttermilk that works just as well.
How should I store the leftovers?
To keep your pecan pie pound cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay delicious at room temperature for up to 3 days, or you can refrigerate it for up to a week. Just remember to let it come to room temperature before enjoying!
Can I freeze this cake?
Yes, you can! It freezes beautifully. Just wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can last in the freezer for about 2-3 months. Thaw it overnight in the fridge before serving, and it’ll taste just as good as the day you baked it!
What’s the best way to serve this cake?
This cake is delightful on its own, but if you want to take it up a notch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy toppings balance the sweetness perfectly, making every bite even more delicious!
Got more questions? Don’t hesitate to ask—I’m here to help you make the best pecan pie pound cake you’ve ever tasted!
Print
Pecan Pie Pound Cake: A Comforting Slice of Joy
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist pound cake infused with the flavors of pecan pie.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup pecan pie filling
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Stir in the vanilla extract and chopped pecans.
- Pour half of the batter into the prepared pan.
- Spread the pecan pie filling over the batter.
- Top with the remaining batter.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- Use fresh pecans for best flavor.
- Serve with whipped cream or ice cream if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pecan pie pound cake, dessert, pound cake, pecan pie