If you’re searching for a delightfully rich and buttery dessert that feels like a warm hug in cake form, this Butter Pecan Pound Cake Recipe is exactly what you need. With the nutty charm of pecans and the creamy sweetness of coconut frosting baked into a moist, tender pound cake, this treat will quickly become a beloved staple for family gatherings or cozy afternoons with a cup of tea. It’s an irresistible celebration of buttery goodness that’s surprisingly simple to make, delivering a taste that feels both nostalgic and indulgent.
Ingredients You’ll Need
The magic of this Butter Pecan Pound Cake Recipe lies in its straightforward yet flavorful ingredients. Each one plays a crucial role in building the perfect texture and classic taste you expect from a pound cake, while the frosting adds that extra luscious pecan twist.
- 1 box Butter Pecan cake mix: Provides the rich pecan flavor base without the hassle of measuring out nuts and spices.
- 1 cup water: Hydrates the batter to keep the cake moist and tender.
- 1 cup vegetable oil: Ensures a soft crumb and adds to the buttery texture.
- 4 eggs: Give structure and richness, helping the cake rise beautifully.
- 1 (16-oz) can Coconut Pecan frosting: Adds sweetness, a creamy finish, and that signature pecan-coconut flavor that makes this cake stand out.
How to Make Butter Pecan Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350ºF. While the oven warms up, grease a Bundt pan generously with cooking spray to ensure the cake doesn’t stick and comes out perfectly shaped. This step is simple but essential for a smooth release.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, eggs, and the entire can of coconut pecan frosting. Using a handheld mixer, beat everything together until the batter is smooth and well incorporated. This batter is thicker than usual due to the frosting, which is key for that moist, dense pound cake texture.
Step 3: Pour Batter into the Pan
Once your batter is ready, pour it carefully into the prepared Bundt pan, making sure it’s evenly distributed. Smooth the top gently with a spatula if needed for an even bake.
Step 4: Bake the Cake
Bake your cake for about 50 minutes. The key test is to insert a toothpick or skewer in the center; if it comes out clean, your cake is perfectly baked. The aroma of butter and pecans filling your kitchen during this time is almost as good as the finished cake!
Step 5: Cool Before Serving
Allow the cake to cool in the pan for 10 minutes after baking. This short wait lets it firm up slightly to make turning out easier. Then invert the pan onto a wire rack and let the cake cool completely. Cooling fully will help set the texture and allow those flavors to meld beautifully.
How to Serve Butter Pecan Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of caramel sauce enhances the rich pecan flavor without overwhelming the cake itself. For an extra touch, sprinkle some chopped toasted pecans on top for crunch and visual appeal.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries work well too, adding a splash of color and bright acidity to balance the richness.
Creative Ways to Present
For special occasions, slice the cake and serve it on pretty plates with a cinnamon-spiced cream or even a small cup of coffee liqueur on the side. You can also cut it into smaller squares to create elegant mini cake bites perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store leftover Butter Pecan Pound Cake Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it a perfect make-ahead dessert.
Freezing
If you want to keep it longer, slice the cake and freeze pieces individually wrapped in foil and plastic wrap. This method preserves freshness and flavor, allowing you to enjoy a slice anytime for up to 2 months.
Reheating
To bring frozen or refrigerated cake slices back to life, warm them slightly in the microwave for about 15-20 seconds. This will soften the texture and revive the luscious buttery flavor as if freshly baked.
FAQs
Can I use a different pan instead of a Bundt pan?
Absolutely! While a Bundt pan gives the cake an elegant shape, you can use a regular loaf pan or even cupcake tins. Just adjust the baking time accordingly — loaf pans may take slightly longer, and cupcakes less.
Is the coconut pecan frosting necessary for the batter?
Yes, it’s what makes this Butter Pecan Pound Cake Recipe uniquely moist and flavorful. The frosting not only sweetens but adds a lovely pecan-coconut richness that can’t be replicated with just standard ingredients.
Can I substitute the vegetable oil?
You can swap vegetable oil for melted butter or a neutral oil like canola, but keep the amount the same. Butter may add extra flavor but could slightly change the cake’s texture.
How long will this cake keep fresh at room temperature?
When stored properly in an airtight container, the cake will remain fresh for up to 3 days. After that, refrigeration or freezing is recommended to maintain moisture and flavor.
Is this cake very sweet? Can I reduce sugar?
This Butter Pecan Pound Cake Recipe is sweet but balanced, thanks to the nutty pecans and buttery undertones. Since the cake mix and frosting are pre-sweetened, altering sugar levels isn’t practical. Instead, serve with unsweetened toppings if you prefer less sweetness.
Final Thoughts
Nothing beats the comforting, buttery flavor of this Butter Pecan Pound Cake Recipe when you want an easy yet impressive dessert. It’s perfect for sharing with loved ones, and once you try it, you’ll understand why it’s such a cherished classic. I can’t wait for you to enjoy every luscious bite as much as I do!
Print
Butter Pecan Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Butter Pecan Pound Cake made with a convenient cake mix and a luscious coconut pecan frosting, baked in a Bundt pan for a classic, elegant presentation.
Ingredients
Butter Pecan Pound Cake Ingredients
- 1 box Butter Pecan cake mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 (16-oz) can Coconut Pecan frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a Bundt pan thoroughly with cooking spray to ensure the cake releases easily after baking.
- Mix Ingredients: In a large mixing bowl, combine the Butter Pecan cake mix, water, vegetable oil, eggs, and the entire can of coconut pecan frosting. Use a handheld mixer to beat the mixture until it becomes smooth and well incorporated, ensuring an even batter.
- Pour Batter: Pour the smooth batter evenly into the prepared Bundt pan, spreading gently if needed.
- Bake the Cake: Place the pan in the oven and bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Remove from Pan: Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely before serving, allowing the flavors to set perfectly.
Notes
- Make sure to grease the Bundt pan well to prevent sticking.
- Do not overmix the batter to keep the cake tender.
- Allow the cake to cool completely before slicing to maintain its shape.
- For extra flavor, you can add chopped pecans to the batter.
- This cake pairs wonderfully with a scoop of vanilla ice cream.
