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Pecan Pound Cake

Rated as 4.07 out of 5 Stars

"This easy recipe makes a wonderfully moist pound cake with plenty of butter and pecans."
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servings 439
Original recipe yields 14 servings (1 - 9 or 10 inch tube Pan)


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  1. Cream together butter and sugar. Add eggs one at a time beating after each one.
  2. Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan.
  3. Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners' sugar.

Nutrition Facts

Per Serving: 439 calories; 27.3 45.7 5 119 165 Full nutrition

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Read all reviews 11
  1. 14 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have used this recipe many times and everyone loves it!!!

Most helpful critical review

A waste of perfectly good pecans

Most helpful
Most positive
Least positive

A waste of perfectly good pecans

I have used this recipe many times and everyone loves it!!!

Really easy and really good! Will cook again!

this is a basic super easy recipe i used tonight when i had no baking powder,soda....i just added a TSp sourcream and extra nuts or butter extract. baked it in a long loaf pan.

This was good but not what I had expected. Im not into "sweet cooking" the cake did not rise it was flat but it did have an ok flavor.

I really like this recipe. my family enjoyed it too.

This was my first try at making pound cake and it was very good! I didn't have pecans though, so I used walnuts. It wasn't as heavy as I thought it would be, so I was very pleased. It had a grea...

This cake is a waste of pecans. The pecans were on top not in the cake and the cake was dense and tasted too much of eggs. Maybe some baking powder would help.

This was terrific aka the best thing I've ever had