Pecan Pound Cake

Total Time

Prep: 20 min. Bake: 1 hour + cooling


16 servings

Updated: Nov. 13, 2023
This pecan pound cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day. —Fleta West, Hayes, Virginia


  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 2/3 cup chopped pecans, toasted
  • Optional: butter pecan ice cream, confectioners' sugar


  1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with ice cream.
Pecan Pound Cake Tips

How should you grease a Bundt pan for pecan pound cake?

Here's how to grease a bundt pan the right way, as described by our Test Kitchen.

Can you make pecan pound cake in a loaf pan?

See our guide to baking-pan conversions. Generally speaking, a 10-inch tube pan holds 9-10 cups of batter. A 10-in. fluted tube pan or a 9-in. square baking pan are your safest substitutions when it comes to this recipe.

Can you make a frosting or glaze for pecan pound cake?

You sure can! This Quick Vanilla Glaze is a perfect standby when you want to add an extra touch to a homemade dessert.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.