Pecan Pie Pound Cake Recipe

By Becky Hardin

Updated Jul 13, 2026

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This pecan pie pound cake has all the flavors of my favorite Thanksgiving pie in cake form, with a moist pound cake, a layer of toasted pecans, and a rich pecan pie topping. This easy-to-make cake comes together in a few steps and can be served as a dessert or enjoyed as a mid-afternoon snack with a cup of coffee. It does take some time to bake, so I’ll usually plan to prepare it over the weekend.

Two Classic Desserts in One

I’m a huge fan of pecan pie and was looking for the same taste but in cake form. For this recipe, I take a basic pound cake, sprinkle it with toasted pecans, and then layer on a thick and rich pecan pie filling. Once it’s baked, it’s pure heaven! Moist, crunchy, and absolutely delicious. It’s a bit of a labor of love as the cake takes some time to bake, but it’s so worth it. And because the cake is quite rich, a small serving is usually enough, so this cake will feed a fair number of people.

I don’t think there’s any occasion when I wouldn’t serve this decadent cake; it’s great for dessert, has made an appearance on my weekend brunch table, and also frequents my holiday dessert buffet.

Tips for Beginners

• Use a Bundt pan. You can also bake this cake in a Bundt pan using the same layering method.
• Don’t fill the pan all the way to the top. The batter needs room to rise.
• Make parchment paper slings for easy removal. Instead of spraying and lining the pan with a single sheet of parchment paper, line each loaf pan with two strips of parchment paper, in a crisscross pattern, letting them hang over the sides by 2 inches to create handles. Spray the parchment with nonstick spray before adding the batter.
• Alternate layering. Divide ¼ of the batter between the two loaf pans (⅛ for each pan). Sprinkle ¼ of the pecans over the batter in each pan, then spoon ¼ of the pie filling on top. Swirl the filling into the batter with a thin knife. Divide the remaining batter evenly between the pans and spread it over the filling. Finish by topping each cake with the remaining pecans and pie filling, dividing evenly between the two pans.
• Make your own buttermilk: Measure 1 cup of milk, remove 1 tablespoon, and mix in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes.

Recipe Card

Pecan Pie Pound Cake

Difficulty: Easy

4.74 from 38 votes

Prep: 20 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 16 people

Author: Becky Hardin

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This pecan pie pound cake has all the flavors of your favorite Thanksgiving pie in cake form. This easy to make cake can be served as a dessert or enjoyed as a mid afternoon snack with a cup of coffee.

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Ingredients 

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For the Pound Cake

• ▢ 3 cups all-purpose flour 360g
• ▢ ½ tsp kosher salt 2g
• ▢ ½ tsp baking powder 2g
• ▢ 1 cup buttermilk 227g, room temperature
• ▢ 2 tsp pure vanilla extract 8g
• ▢ 1 tsp almond extract 4g
• ▢ 1 cup unsalted butter 226g room temperature (2 sticks)
• ▢ ½ cup vegetable shortening 92g (½ stick)
• ▢ 3 cups granulated sugar 600g
• ▢ 5 large eggs 250g, room temperature

For the Pecan Pie Filling

• ▢ 3 large eggs 150g
• ▢ ½ cup granulated sugar 100g
• ▢ ¼ cup dark brown sugar 53g
• ▢ ⅛ tsp kosher salt 0.5g
• ▢ 3 tbsp unsalted butter 42g, melted
• ▢ ½ lemon juiced
• ▢ 2 cups toasted rough-chopped pecans 228g, divided

Video

Instructions 

• Preheat oven to 350°F and adjust the oven rack to middle-low position. Spray the baking pans and then layer with parchment paper.
• In a large bowl, whisk the flour, salt, and baking powder together. Set aside.
  3 cups all-purpose flour, ½ tsp kosher salt , ½ tsp baking powder
• In a large measuring cup, stir the buttermilk, vanilla extract, and almond extract together.
  1 cup buttermilk, 2 tsp pure vanilla extract, 1 tsp almond extract
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and shortening together for 2 minutes.
  1 cup unsalted butter, ½ cup vegetable shortening
• Add the sugar, ¼ cup at a time, and beat until pale, yellow, creamy, and somewhat fluffy, about 3 minutes.
  3 cups granulated sugar
• Add the eggs, one-at-a-time, beating until well combined after each addition.
  5 large eggs
• Add the flour mixture to the butter mixture, alternately, with the buttermilk mixture. Start and end with the flour mixture. Mix just until no dry flour can be seen but don’t over-mix. Set aside while you make the filling.
• To make the filling: In a medium saucepan, whisk the eggs until foamy. Add the granulated and brown sugars, salt, and melted butter, and whisk until well combined. Set the saucepan over medium-low heat, stirring often until the mixture is hot to the touch, but not boiling. Add the lemon juice and half of the chopped pecans and stir well.
  3 large eggs, ½ cup granulated sugar, ¼ cup dark brown sugar, ⅛ tsp kosher salt, 3 tbsp unsalted butter, ½ lemon, 2 cups toasted rough-chopped pecans
• Fill each pan with half the batter, sprinkle each with the remaining pecans, and then pour about ½ of the pie filling over the pecans in each pan. Do not swirl the pie filling into the batter.
• Bake cakes at 350°F, set side-by-side, for 1-1½ hours. Turn the pans around after an hour and cover very loosely with foil. (My cakes took about 1½ hours, but start checking the cakes at 70 minutes and check every 5 minutes thereafter). The cakes are done when the internal temperature registers 210°F on an instant-read thermometer, or when a toothpick inserted in the middle of the cakes comes out clean.
• Transfer the cakes to a cooling rack to cool for 15 minutes, then lift the cakes out of the pans. Cool the cakes completely before slicing.

Equipment

• Kitchen Scale (optional)
• 2 9×5-inch loaf pan OR
• 10-Cup Bundt Pan
• Stand Mixer

Becky’s Tips

• Bake in a Bundt pan using the same layering method.
• Don’t fill the pan to the top as the batter will rise. 
• Line the loaf pans with two strips of parchment paper, hanging over the sides by 2 inches. Spray with nonstick spray before adding the batter.
• Layer the cake and pour ¼ of the batter into each loaf pan, sprinkle ¼ of the pecans over the batter, then pour ¼ of the pie filling over each pecan layer. Swirl the filling through the batter, and then pour half of the remaining batter over each cake. Top with half of the remaining pecans and half of the remaining pie filling.
• Pour 1 tablespoon of lemon juice or vinegar into a measuring cup and then add milk to reach 1 cup to make your own buttermilk.
• Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Serving: 1sliceCalories: 586kcalCarbohydrates: 68gProtein: 7gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 131mgSodium: 159mgPotassium: 148mgFiber: 2gSugar: 49gVitamin A: 588IUVitamin C: 1mgCalcium: 59mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Get the oven ready and prepare the baking pan: Preheat the oven to 350°F, adjust the oven rack to a middle-low position. Spray the loaf pan with nonstick spray and then place a piece of parchment paper over it.

Combine the dry ingredients: Whisk the 3 cups all-purpose flour, ½ tsp kosher salt , and ½ tsp baking powder in a large bowl.

Combine the wet ingredients: Stir together 1 cup buttermilk, 2 tsp pure vanilla extract, and 1 tsp almond extract.

Cream the butter and shortening: Cream 1 cup of unsalted butter and  ½ cup vegetable shortening in the bowl of a stand mixer fitted with the paddle attachment.

Add the sugar: Pour 3 cups of sugar, ¼ cup at a time, and beat until pale, yellow, creamy, and somewhat fluffy. This usually takes me about 3 minutes.

Add the eggs: Add 5 eggs, one at a time, beating well after each addition.

Combine flour and butter mixture: Add the flour mixture to the butter mixture, alternately, with the buttermilk mixture. Start and end with the flour mixture. Mix just until no dry flour can be seen, being careful not to overmix. Set aside while you make the filling.

Make the filling: In a medium saucepan, whisk 3 eggs until foamy, add ½ cup granulated sugar and ¼ cup brown sugar, ⅛ tsp salt, and 3 tbsp melted butter, and whisk until well combined. Set the saucepan over medium-low heat, stirring often until the mixture is hot, but not boiling. Add the juice of  ½ a lemon and half of the chopped pecans and stir well.

Layer the cakes: Fill each pan with half the batter.

Sprinkle with the remaining pecans.

Pour ½ of the pie filling over the pecans in each pan. Do not swirl the pie filling into the batter.

Bake: Bake both pans at 350°F for 1-1½ hours. Turn the pans after an hour and cover very loosely with foil. My cakes took about 1½ hours, but start checking the cakes at 70 minutes and check every 5 minutes thereafter. The cakes are done when the internal temperature registers 210°F on an instant-read thermometer, or when a toothpick inserted in the middle of the cakes comes out clean.

Cool: Transfer the pans cakes to a cooling rack for 15 minutes, and then lift the cakes out of the pans by pulling up on the parchment. Cool the cakes completely before slicing.

Slice: Slice and enjoy!

How to Store

Store leftovers in an airtight container on the kitchen counter for up to 2 days or 5 days in the fridge.

Freeze

Freeze leftovers for up to 3 months and thaw at room temperature before enjoying again.

Serving Suggestions

This pecan pie pound cake makes the most delicious afternoon snack. I love pairing it with a hot cup of bulletproof coffee when it’s chilly outside or a refreshing cold brew when the weather is warm. The kids love a slice with this tangy lemonade. This recipe makes 2 loaves, so it feeds quite a crowd. It does take some time to prepare, so if it’s just my family of 4, I stash a loaf in the freezer for another time.

More Pound Cake Recipes To Try

• This moist Chocolate Pound Cake has a rich chocolate glaze, making it perfect for an elegant after-dinner dessert.
• For this Strawberry Pound Cake,  I use fresh strawberries, strawberry syrup, and a strawberry glaze for the ultimate strawberry flavor.
• This Brown Sugar Pound Cake with Brown Sugar Icing is the perfect fall dessert and turns out utterly delicious.

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