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Pecan Pie Pound Cake Recipe

Moist, finely textured Pecan Pie Pound Cake Recipe is the combination of two favorite Southern desserts. I combined the popular flavors of the Pecan Pie with the even crumb potluck-favorite Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Paula Jones

Ingredients

  • POUND CAKE
  • 1 cup butter at room temperature
  • 1/3 cup solid vegetable shortening
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 6 large eggs
  • 3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup heavy whipping cream
  • 3/4 cup caramel bits
  • 1 cup sugared pecans chopped (See link in post)
  • 1 tablespoon vanilla extract
  • *Caramel Sauce see link in post
  • 3/4 cup whole pecans top garnish

Instructions

  • 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.

Notes

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