August 4, 2020

Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!


If you want to win the cotillion bake sale, outshine your sister-in-law at Sunday dinner or otherwise prove your Southern baking prowess, this is the recipe for you!

If you want to be the one that’s known for THE BEST pecan cream cheese frosting in six counties and hear whispers of what does she put in that frosting?? when you leave the room, this is the recipe for you!

If you just love delicious, decadent cake and want to eat some, this… is the recipe for you!

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe! #pecans #poundcake #creamcheesefrosting

This is pretty-much my pound cake recipe plus pecans and sour cream topped with the most amazing, creamy, delicious cream cheese frosting that ever existed.

There are a few things about this recipe that make it so special. This isn’t a whip-it-up fast recipe but the end result is totally worth the effort!

I'll outline a few things below and put all my tips in one easy-to-read bullet list.

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe! #pecans #poundcake #creamcheesefrosting

IS IT NECESSARY TO TOAST THE PECANS FOR THE FROSTING?

100% yes, in my opinion, though it is technically optional (but please do, you’ll be so happy you did!). When we toast pecans (or any nuts) the heat releases the oils from the nuts which makes the flavor more intense and delicious.

WHY DON’T WE TOAST THE PECANS FOR THE CAKE?

I don’t include a step to toast the pecans in the cake portion of the recipe because the pecans will heat up and cook when the cake bakes which will release the natural oils and flavors. You can toast the pecans for the cake but taking the pecans one step over the threshold from perfectly toasty and delicious to over-cooked and burned can make them taste rancid. I’d haaaate for that to happen to your beautiful cake so I just don’t include that step.

Pecan Cream Pound Cake with THE BEA decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

TIPS & FAQ ABOUT PECAN POUND CAKE AND CREAM CHEESE FROSTING

  • Use real, salted butter 
  • Make sure ALL of the ingredients are at room temperature (between 67-73 degrees is ideal). Don’t melt the butter or try to help it along in the microwave because it will more than likely become too soft.
  • "Creaming" the butter and sugar is a very important step in most cakes, especially pound cakes, so take care to follow the recipe instructions carefully.
  • Do toast the pecans for the frosting.

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe! #pecans #poundcake #creamcheesefrosting

  • Don’t use reduced fat or fat-free sour cream, butter or half-and-half.
  • Grease your pan well with shortening or butter and be sure to flour it as well. Don’t use regular cooking spray instead of shortening or butter (though a baking cooking spray that includes flour is a fine replacement for this step).
  • If you can’t find butter nut flavored extract (you must not live around here! jk… but seriously, it’s everywhere here) just use additional vanilla extract or something similar. If you luck up and find pecan flavored extract, go for it!
  • I can tell you, I don’t like almond extract with this. If you took the recipe in a whole other direction and used almonds instead of pecans, then sure, but almond extract and pecans just don’t taste good together to me.

Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting! A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

  • You don’t have to frost this cake. All pound cakes are (should be) already rich and moist so they don’t technically need anything but I’m telling ya, this frosting will rock your world.
  • This frosting is amazing on other cakes as well. Try it on Red Velvet Cake (I can’t because my family would disown me if I made red velvet cake with anything other than ermine frosting but I know lots of folks like the combo), chocolate cake, carrot cake, hummingbird cake, Italian cream cake or whatever you like!

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!



pecan, pecan cream, sour cream, pound cake, southern, butter pecan, homemade, from scratch, butter, cream cheese, frosting, icing, how to, best, toasted pecans
desserts, cakes, frosting
southern
Yield: 12 Servings
Author: Mandy Rivers | South Your Mouth
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Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!
Prep time: 15 MCook time: 1 H & 15 MTotal time: 1 H & 30 M

Ingredients:

Pecan Cream Pound Cake
  • 1 1/4 cups butter (2 1/2 sticks)
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter nut extract (see notes)
  • 2 cups chopped pecans
THE BEST Pecan Cream Cheese Frosting
  • 1 cup finely chopped pecans
  • 1 8-oz package cream cheese
  • 1/4 cup butter (1/2 stick)
  • 1 teaspoon vanilla extract
  • Hefty pinch of salt
  • 1 1-lb box powdered sugar

Instructions:

Pecan Cream Pound Cake
  1. Bring all ingredients to room temperature. Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan; set aside.
  2. "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size, everything's been properly creamed.
  3. Add eggs, one at a time, beating well after each.
  4. Sift together flour, baking soda and salt in a separate bowl; set aside.
  5. Combine sour cream, half-and-half and extracts then mix well; set aside.
  6. Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
  7. Fold in pecans.
  8. Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
  9. Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
THE BEST Pecan Cream Cheese Frosting
  1. OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
  2. Allow cream cheese and butter to come to room temperature and soften.
  3. Using an electric mixer, beat cream cheese and butter until creamy and well combined.
  4. Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
  5. Fold in pecans.
  6. Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!

Notes:

If you can’t find butter nut flavored extract, simply use vanilla extract or butter flavored extract instead.
You can use heavy cream or whole milk in place of the half-and-half if needed.
Also see the TIPS & FAQ section above.
Did you make this recipe?
Tag @southyourmouth on instagram and hashtag it #southyourmouth
Created using The Recipes Generator


A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe! #poundcake #creamcheese #pecan


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This recipe was shared at Meal Plan Monday!


16 comments:

  1. Your recipe looks great and I intend on baking it.
    One question.
    The picture shows pecans in the cake, and the recipe calls for pecans in the cake, but,
    there are no directions for adding the pecans to the cake while preparing.
    when should the pecans be added to the cake?
    C.S.

    ReplyDelete
    Replies
    1. DANG IT! I skipped a step! You just fold them in after you've mixed everything together. I just edited the recipe card. Thank you for bringing that to my attention :o)

      Delete
  2. Mt tummy is growling just thinking about it. This looks fabulous!

    ReplyDelete
  3. OMG!! Mandy girl, you made my day. I am drooling all over my keyboard just looking at the picture. I LOVE pound cakes and I KNOW this one will be my favorite from now on. I am making it and the frosting just as soon as the sun sets today here in "hot as he**" Texas and I can turn on my oven. Thanks for the recipe. I know I am going to gain weight, but I DON'T care, this cake will be well worth it.
    Claudine in Fort Worth, TX

    ReplyDelete
  4. No problem Mandy, I knew what you were thinking. Things like nuts, chocolate chips ect. all come at the end of the recipe and fold them in. I love this cake, it is so very good. You all must try it.........I promise you'll love it.
    Donna

    ReplyDelete
  5. So it has to be refrigerated for 3-4 days before eating it or did I read that wrong. Wanting to try it today.

    ReplyDelete
    Replies
    1. It can be eaten immediately. It needs to be stored in the refrigerator otherwise and can be done so up to 4-5 days.

      Delete
  6. Mandy, I have been trying to find butternut flavoring for literally several years! I used to use Watkins brand but they no longer have it. Apparently the Butternut trees had a blight and have not been restored yet. Anyway, do any of the places that carry it near you ship? I'm desperate!! Thanks so much!

    ReplyDelete
  7. When are you coming out with a third cookbook? I love having all your recipes in one place!

    ReplyDelete
  8. How do you think this would fair in a 9X13 cake pan?

    ReplyDelete
    Replies
    1. It should be great! Just make sure you have a 3-quart pan so that it doesn't cook over!

      Delete
  9. Looks delicious. Can I make cupcakes and time accordingly? Making these for my Dr's office and individual portions would work best. Thanks

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  10. This recipe was a hit outta the ball park! This will be repeated for holidays, b-days, sunny days, rainy days..... It is a good thang. Thanks Mandy

    ReplyDelete
    Replies
    1. HAPPY DANCE!! Thank you for letting me know you enjoyed it!!

      Delete
  11. Yummy, I cannot wait to try it!
    Have a great week,
    Kippi

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy