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Pecan Pie Pound Cake

Pecan Pie Pound Cake


  • 4 sticks butter
  • 4 cups sugar
  • 4 cups flour (cake or all-purpose)
  • 8 large eggs
  • 8 ounces cream cheese
  • 2 to 3 teaspoons vanilla extract
  • 1 cup pecans, chopped
  • 1 cup brown sugar
  • 1 jar caramel ice cream topping


  1. Bring cream cheese, butter, and eggs to room temperature.
  2. Grease and flour a 10-inch Bundt or tube pan. Heat oven to 300 degrees F.
  3. In mixer, cream butter, cream cheese and sugar until smooth.
  4. Add eggs, one at a time, beating after each addition.
  5. Add flour, one cup at a time.
  6. Add vanilla extract.
  7. Pour batter into prepared pan, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
  8. Bake for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.)
  9. Increase the temperature to 325 degrees F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
  10. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the pecan pie pound cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans.

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