Butter Pecan Pound Cake

This recipe helped me bring the best of two worlds together, fresh pecans and my love for pound cake. Every fall we have hoards of pecans fall from our very large, very old pecan trees. I am not complaining, mind you, but I do have to come up with great recipes to use these pecans in. Making a pound cake always seems to be the best dessert. It is a larger cake that feeds a lot of people. Also, makes a great dessert or a sweet treat with your coffee at breakfast time. So now lets put them together.

My butter pecan pound cake is made with a perfect base pound cake recipe with the added chopped pecans and then turned into a poke cake. Poking holes into the hot cake and filling it with a sweet butter sugar glaze turns this pound cake into something special.

Now, be sure to not take the cake out of the pan when it has finished baking. The cake needs to cool with the butter glaze soaking into it just like the traditional poke cakes.


  • Pound Cake
  • 2 sticks butter softened…[$2.00]
  • 1 cup white sugar …[$0.29]
  • 1 cup brown sugar …[$0.47]
  • 6  eggs …[$1.38]
  • 1 tbsp vanilla extract …[$2.10]
  • 1 tsp baking powder …[$0.04]
  • 2-1/2 cups all purpose flour …[$0.58]
  • 2 cups pecans chopped…[$6.48]
  • Butter Pecan Glaze
  • 1 stick butter …[$1.00]
  • 1 cup brown sugar …[$0.47]
  • 2 tbsp water …[$0]
  • 1 tbsp pecan extract, vanilla extract or praline liqueur …[$0.70]


  1. Pound Cake
  2. Cream butter and all the sugars together. Add all eggs, vanilla, baking powder and blend together again. Then add all the flour and mix until smooth.
  3. Fold in finely chopped pecans and pour into a greased Bundt pan. Bake cake at 350 degrees F for 50-60 minutes or until toothpick comes out clean.
  4. ,…………………………..

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