Pecan Pound Cake Recipe
Pecan Pound Cake Recipe photo by Taste of Home

Pecan Pound Cake Recipe

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This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:12-16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12-16 servings


  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 2/3 cup chopped pecans, toasted

Nutritional Facts

1 serving (1 piece) equals 424 calories, 25 g fat (13 g saturated fat), 126 mg cholesterol, 287 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
  2. Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Pecan Pound Cake in Country December/January 1998, p49

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Reviewed Nov. 3, 2013

"This is one of my favorite pound cake recipes. It always turns out great, and people love it! It is perfect for a dessert buffet, especially around holiday time as an alternative to pumpkin and cranberry desserts. The combination of coconut and pecans is scrumptious!"

Reviewed Sep. 14, 2012

"This was a very good pound cake."

Reviewed Jun. 21, 2009

"Are there any substutions that would make this suitable for Disbetics"

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