Pecan Pie Pound Cake

Pecan Pie Pound Cake

You’ll reach for a second piece before you even know what you’re doing!
Spicy Ranch Reading Pecan Pie Pound Cake 2 minutes Next Really Good Corn Casserole


  • 3 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 2 sticks butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs


  • 2 cups rough chopped pecans toasted (6 minutes at 350 degrees!)
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons melted butter


Preheat oven to 350 degrees.  In a large bowl whisk flour, salt, and baking powder.  In large measuring cup whisk the buttermilk, vanilla and almond extract.  In bowl of a stand mixer cream the butter and shortening together.  Add sugar, 1/4 cup at a time and beat for 3 minutes.  Add eggs one at a time beating until combined after each addition.  Mix in half of the flour mixture, all of the buttermilk mixture, then the rest of the flour mixture.

To make the filling:  whisk eggs until foamy.  Pour into sauce pan and add rest of ingredients.  Cook over medium-low heat stirring often until hot but not boiling.

This batter will make 2 loaf pans, or you can use 1 loaf pan and a Pampered Chef mini loaf pan.  Fill loaf pan 1/2 full.  Add filling and swirl with a knife.  Spoon batter over top and bake.  The regular size loaf pan will take around 70 minutes and the mini loaf pan will bake for 25 minutes.

Recipe adapted from The Cookie Rookie.