Butter Pecan Pound Cake

susan white


I use to love butter pecan ice cream and remember as a kid butter pecan milkshakes. I can't do milk because of allergies but this is so close to the taste from my childhood.


★★★★☆ 2 votes

35 Min
1 Hr


  • 1 1/2 c
    butter, room temperature
  • 1 c
    white sugar
  • 1 c
    brown sugar, firmly packed
  • 5
  • 2 c
    cake flour
  • 1 tsp
    vanilla extract
  • 1 tsp
    butter flavoring
  • 2 c
    lighty toasted pecans

  • 2 c
    powdered sugar
  • 2 tsp
    butter flavoring
  • 2 tsp
    vanilla extract
  • 3 Tbsp

How to Make Butter Pecan Pound Cake


  1. Cream the butter and two sugars until blended well, making sure you scrap the bottom of the bowl for any sugar that hasn't blended.
  2. Add the eggs one at a time until each is well incorporated. Add the butter flavoring and the vanilla.
  3. Add the flour and the pecans and then pour into a well greased and floured bundt pan. I actually use a floured spray that I spray very generously onto the tube pan my husband's grandmother used.
  4. Bake in a 325 degree oven for 60 to 80 minutes. let cool for 15 minutes and turn upside down onto serving plate.
  5. Mix the powdered sugar, flavorings and 3 tablespoons of the milk to start. if too thick add one tablespoon of the milk until a glaze consistency is acquired. Pour of the cake and wait, if you can, till set.

Printable Recipe Card

About Butter Pecan Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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