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overhead shot of glazed butter pecan pound cake.

Butter Pecan Pound Cake

Pam
Rich and nutty, this butter pecan pound cake proves that indulgence doesn’t have to take a lot of time.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 307 kcal

Ingredients
  

For the Cake

  • 1 pound cake mix
  • 2 eggs
  • ⅔ cup water or milk according to package directions
  • ¼ cup butter softened, according to package directions
  • ⅔ cup pecans chopped and toasted
  • ¼ cup brown sugar

For the Glaze

Instructions
 

For the Cake

  • Mix the cake according to the package directions and spread ⅓-½ in prepared loaf pan.
  • Mix the pecans with ¼ cup brown sugar and sprinkle over batter, reserving about 2 Tablespoons.
  • Spread remaining batter on top and then sprinkle with reserved nut mixture.
  • Bake in 350 degree oven for 45-55 minutes, checking for doneness after 45 minutes.
  • Remove from pan with parchment paper and let cool on a wire rack.

For the glaze

  • Melt butter over medium heat and stir in ¼ cup brown sugar and milk, stirring constantly until it comes to a boil.
  • Whisk in powdered sugar and vanilla and whisk until no lump remain.
  • Drizzle glaze over warm cake.

Notes

  • pecans may be toasted in skillet over medium heat, 4-5 minutes, stirring constantly
  • loaf pan size is 9 x 5 inches
  • glaze is optional
  • butter may be salted or unsalted
  • line pan with parchment paper on bottom and extending up and out of the sides to create "handles". See recipe post for illustration

Nutrition

Calories: 307kcalCarbohydrates: 49gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 373mgPotassium: 70mgFiber: 1gSugar: 31gVitamin A: 222IUVitamin C: 0.1mgCalcium: 111mgIron: 1mg
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