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praline pound cake with cream cheese frosting

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

A friend gave me this recipe several years ago after I tried the pound cake dessert that she brought to a potluck picnic. It's so rich and creamy and delicious, and I asked if she'd be willing to share the recipe with me. A few days later, I received a note card in the mail that included this recipe. I was so excited to get it! I haven't yet made it, but it's the same recipe she always relies on to make her famous pound cake.

yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For praline pound cake with cream cheese frosting

  • POUND CAKE
  • 1 1/2 c
    chopped pecans, divided
  • 1 1/2 c
    unsalted butter, softened
  • 8 oz
    cream cheese
  • 3 c
    light brown sugar, packed
  • 6 lg
    eggs, room temperature
  • 3 1/4 c
    cake flour
  • 1 tsp
    vanilla extract
  • CREAM CHEESE FROSTING
  • 1/2 c
    unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 2 1/2 c
    powdered sugar
  • 1 - 2 tsp
    milk, or as needed, for consistency
  • 1 tsp
    vanilla extract
  • 1 c
    finely chopped pecans, for garnish, optional

How To Make praline pound cake with cream cheese frosting

  • 1
    Preheat oven to 325°F. Grease and flour a 10" tube pan, and gently shake to remove excess flour.
  • 2
    FOR THE POUND CAKE: Sprinkle 1/2 cup of the chopped pecans in the pan.
  • 3
    Cream together butter and cream cheese. Add brown sugar to the cream cheese mixture and beat about 5 minutes or until light and fluffy. Add eggs, one at a time, mixing well after each addition. Fold in flour, just until combined. Do not overmix. Gently stir in vanilla and remaining 1 cup chopped pecans.
  • 4
    Spoon batter into prepared pan and place on baking sheet in oven. Bake for 90 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan and move to rack to cool completely (about 30 minutes).
  • 5
    FOR CREAM CHEESE FROSTING: While cake is baking, make the cream cheese frosting by adding the softened butter and cream cheese to a large mixing bowl, and beat with an electric mixer (or hand beater) until creamy. Add the powdered sugar, milk, and vanilla extract, and beat until well mixed.
  • 6
    Spread the frosting on top and sides of the completely cooled pound cake. Garnish sides of the cake with the chopped pecans (if desired).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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