Pecan Pie Pound Cake Recipes

PECAN PIE POUND CAKE RECIPE

Steps:

• Spray a tube pan with non-stick spray or spread an even coat of solid vegetable shortening then dust with flour.
• Preheat oven to 350 degrees F
• Cream butter, shortening, brown sugar and granulated sugar together until smooth.
• In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside.
• Combine whole milk, heavy whipping cream and vanilla in a small bowl.
• Add eggs to sugar mixture one at a time beating well after each addition. (Beat about 30 seconds after each addition.)
• Add the flour mixture alternately with the milk mixture, beginning and ending with flour. (You add 1/3 of flour, 1/2 of milk, 1/2 of flour, 1/2 of milk and last 1/3 of flour.)
• Pour 1/2 batter into tube pan.
• To remaining batter add pecans and caramel bits, fold to combine.
• Pour remaining batter in tube pan.
• Bake 80 to 85 minutes at 350 degrees or until cake skewer inserted into cake comes out clean or with dry crumbs.
• Allow cake to sit in pan on a wire rack 20 minutes before inverting on a serving tray to cool completely.
• Top with Caramel Sauce and pecans.

PECAN PIE POUND CAKE

Steps:

• Add all ingredients together in a microwave safe bowl and microwave in small increments, till the butter melts. Set it aside.
• Preheat oven to 350 deg F and grease and coat/spray a 6 inch bundt pan with melted butter and flour/baking spray. Then pour pie filling into the pan. Set it aside.
• Sift flour, sugar, baking powder and salt in a medium mixing bowl. Next add butter, vanilla and one egg. Beat for 2 mins on medium low to combine. You can use either a stand mixer/hand mixer for making the cake batter.
• Stop and scrape the sides and bottom as needed. Next add the second egg and beat again for a minute. Now add milk and beat it in too. Around 30 seconds. Pour the batter over pecan filling and bake for 40-45 mins or till the cake pass the toothpick test.
• Keep a rimmed baking tray under the cake pan to catch any drips of caramel sauce!
• After the cake is out of oven, allow to cool for 10-15 mins before flipping to get it out of the pan. Once flipped, scoop out any remaining pecans/sauce in the pan, over the cake. Enjoy!

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

PECAN PIE POUND CAKE

Steps:

• Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray and line with parchment.
• Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla.
• In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared loaf pan and smooth top with an offset.
• Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more.
• Spoon pecan topping in an even layer over the top of your pound cake. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one 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 at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

PECAN PIE CAKE I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Reserve 3/4 cup cake mix for second layer. Set aside.
• For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
• Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
• For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
• Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.