Pecan Pie Pound Cake: A Decadent Southern Delight

A traditional southern pecan pie’s tastes are married to the richness of a pound cake in this delectable dessert. The cake is constructed with a pound cake batter that is both buttery and moist, and it is dotted with chopped pecans and glazed with a sweet and sticky pecan pie filling. The addition of a smooth and tangy cream cheese glaze transforms the cake into the ideal finishing touch for any celebratory meal. The cake is delicious with vanilla ice cream or whipped cream whether served warm or at room temperature.

Pecan Pie Pound Cake is a delicious twist on a classic southern dish. These two southern favorites, pecan pie and pound cake, are combined in one decadent dessert.

OK, but what precisely is a Pecan Pie Pound Cake? In essence, it’s pound cake batter that’s been spiked with chopped pecans and topped with a sweet and sticky pecan pie filling. The end result is a wonderfully moist and tender cake with just the right amount of sweetness and nuttiness.

Continue reading if you want to satisfy your sweet taste and wow your visitors with a homemade dessert that will blow their minds: Pecan Pie Pound Cake.

Ingredients:

For the Pound Cake:

The equivalent of three cups of all-purpose flour
1 teaspoon of baking soda
An Easier Way to Bake
Half a teaspoon of salt One cup of softened unsalted butter
2 mugs of white sugar crystals
The equivalent of 4 big eggs
The equivalent of 1 cup of whole milk
Vanilla extract, 1 teaspoon
1/2 cup of toasted almonds

For the Pecan Pie Filling:

Light corn syrup, 1 cup
One Cup of Dark Sugar
Two-thirds of a cup of unsalted butter
The equivalent of 4 big eggs
Vanilla extract, 1 teaspoon
1-and-a-half cups of chopped pecans

For the Cream Cheese Glaze:

To make the cream cheese spread, soften 4 ounces
1/2 teaspoon of ground cinnamon 1/2 teaspoon of ground ginger 1/4 cup of unsalted butter, softened
Two cups of icing sugar
Vanilla extract, 1 teaspoon
2-4 tablespoons of milk

Instructions:

Prepare a 10-inch bundt pan by greasing and flouring it and baking it at 325 degrees Fahrenheit (165 degrees Celsius).

In a larger bowl, combine the dry ingredients for the pound cake: flour, baking powder, baking soda, and salt.

The butter and sugar should be mixed together in a separate, big mixing basin and creamed until light and fluffy. Be sure to thoroughly mix the mixture after each egg is added.

Mix until just mixed, alternating adding the dry ingredients with the milk and vanilla extract. Mix in the crushed nuts.

Pecan pie filling is made by melting butter and dissolving sugar in a mixture of corn syrup and brown sugar in a medium skillet over medium heat. Take off the heat and let cool for a while.

Whisk the eggs and vanilla essence in a separate basin. While continuously whisking, gradually add the cooled sugar mixture to the eggs. Chop some pecans and add them to the mix.

Then, in the bundt pan, pour in half the pound cake batter. Top the batter with half of the pecan pie filling and gently swirl it in with a knife. Use the remaining batter and filling to make another pie.

The cake needs to be baked for 75-85 minutes, or until a toothpick inserted in the middle comes out clean. First, let the cake cool for 10 to 15 minutes in the pan. Next, transfer it to a wire rack to cool fully.

A cream cheese glaze can be made by combining cream cheese and butter in a medium bowl and beating until creamy. The powdered sugar and vanilla extract should be added gradually and mixed together until smooth. Get the consistency you like by adding milk.

When the cake has cooled, drizzle the cream cheese icing over the top.