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.