Instructions
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Preheat oven to 325° and spray a 10 inch tube pan with nonstick cooking spray and lightly coat with flour.
For The Pound Cake
Sprinkle ½ cup chopped pecans in the bottom of the prepared pan.
In a large bowl, mix together cream cheese and butter until smooth then add brown sugar and mix until light and fluffy, approximately 4-5 minutes.
Add in eggs one at a time and mix well after adding each egg.
Fold in flour until just combined. Don’t overmix.
Gently mix in vanilla and the remaining cup of pecans.
Use a large spoon to drop batter into prepared tube pan. Place on a baking sheet.
Bake for 90 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before transferring cake to a wire rack to cool completely.
For The Frosting
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In a medium bowl, mix together cream cheese and butter until smooth. Add powdered sugar 1 cup at a time and mix well. Add vanilla and mix on low until fully incorporated.
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Frost cake once it has completely cooled. Garnish with chopped pecans around the edges of cake, if desired.
Notes
Recipe inspired from Praline Pound Cake from HEB’s Cake Flour Box
