Best 5 Pecan Cream Cheese Pound Cake Recipes

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

CREAM CHEESE BOURBON PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

CREAM CHEESE-COCONUT-PECAN POUND CAKE

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

Steps:

• 1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
• 2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
• 3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
• 4. Add eggs one at a time and beat well after each addition.
• 5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
• 6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
• 7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
• 8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
• 9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.

PECAN CREAM CHEESE POUND CAKE

Steps:

• BEAT BUTTER AND CREAM CHEESE AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATING JUST UNTIL BLENDED AFTER EACH ADDITION. COMBINE FLOUR AND SALT; GRADUALLY ADD TO BUTTER MIXTURE, BEATING AT LOW SPEED JUST UNTIL BLENDED. STIR IN VANILLA. ADD APPROXIMATELY 1/2 TO 1 CUP NUTS TO BATTER. ADD CHOPPED, TOASTED NUTS TO GREASED PAN. I COAT THE PAN WITH NUTS ON THE BOTTOM AND SIDES. SPOON BATTER INTO GREASED AND FLOURED 10-INCH TUBE OR BUNDT PAN. BAKE AT 300 DEGREES FOR 1 HOUR AND 45 MINUTES OR UNTIL A LONG WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ON WIRE RACK 15 MINUTES; REMOVE FROM PAN AND LET COOL COMPLETELY ON WIRE RACK. YOU CAN DELETE ALL THE NUTS IF YOU JUST WANT A PLAIN CREAM CHEESE POUND CAKE.