It seems like the closer we get to the holidays, the more southern desserts I want to make. Interesting how that works. And today, y’all are reaping the benefits of this urge in the form of my Texas Pecan Pound Cake with Praline Frosting. You can call it pecan praline pound cake for short, if you wan’t. Though your mouth will probably be full so don’t even worry about it. 🙂
My late Grandma was the pound cake queen and I think she would have loved this one. Here are a few other scrumptious pound cake ideas you should take note of while you’re here:
- Neapolitan Pound Cake
- Peach Honey Pound Cake
- Pineapple Pound Cake
- Sweet Tea Pound Cake
- Vanilla Peppermint Pound Cake
Pound cake is one of my favorite soul food desserts. And if you’re wondering what is pound cake, I got you, boo. Pound cake is called such because the recipe calls for one pound each of eggs, butter, flour, and sugar. From there, you can add in other fun ingredients to make it your own (peep the list above). This pecan pound cake with praline frosting is a true southern-style pound cake, studded with Texas pecans and topped off with my creamy praline frosting.
Pecan Praline Pound Cake Tips
Making pecan praline pound cake is straightforward and even if you already know how to make pound cake, a few pointers never hurt anybody. Here are a few baking tips to ensure you get the best results.
- Mix the pecans into the flour mixture before adding all the wet ingredients. This step provides a barrier that helps the pecan float throughout the batter instead of sinking to the bottom.
- Bake pound cake in a non-stick pan. I prefer to use a bundt or tube (think angel food) pan for mine and grease and flour it just to be safe. Here’s a video on how to grease and flour a cake pan.
- Bake pound cake on the middle rack. This helps the pound cake bake evenly so that no side (or the top or bottom) burns.
- Check the pound cake for doneness in multiple places. Stick a toothpick or skewer into different parts of the cake to make sure it baked evenly.
How to Make Praline Frosting
My creamy praline frosting is the crowning glory of this Texas pecan pound cake so don’t skip it! Here’s what you’ll need to make it.
- Brown Sugar
- Confectioner’s Sugar (aka Powdered Sugar)
- Heavy Cream
- More Texas Pecan Halves or Pieces
The praline frosting recipe actually starts with my southern praline sauce. Cook it up while the pound cake bakes, let it cool, then combine the praline sauce with the powdered sugar while the pound cake cools. The result is truly luscious. I bet you’ll have a hard time not eating it with a spoon. Or maybe that’s just me?
Looking for more recipes to make with praline sauce? Try one of these goodies.
Apple Praline Biscuit Bake is a super simple brunch dish.
Baked Praline Brie Dip…need I say more?
Sweet Potato Bread Pudding should be on every Thanksgiving table!
I hope you’ll give this Texas Pecan Praline Pound Cake recipe and Praline Frosting a try. And sharing is caring so be sure to pin this pound cake recipe on Pinterest. Thanks for reading!
P.S. more southern desserts:
- Bourbon Sweet Potato Pecan Pie
- My Aunt Georgia’s Peach Cobbler
- Red Velvet Cake with Cream Cheese Frosting
A classic pound cake studded with Texas pecans and finished with cream praline frosting
- 1 pound butter softened to room temperature
- 6 eggs
- 2 cups brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 cups flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1 cup pecan halves or pieces
- 1/4 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1/2 cup pecan halves
Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, brown sugar, milk, and vanilla extract and continue mixing until uniform.
In another bowl, mix together flour, sea salt, and nutmeg. Dredge pecans in flour mixture until coated then add wet mixture to dry and stir by hand until uniform and no dry pockets remain.
Pour batter into prepared bundt pan and bake on middle rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.
While pound cake bakes, prepare praline sauce: Melt butter in a small saucepan then add brown sugar and heavy cream and stir until brown sugar is dissolved and mixture is uniform.
Bring praline sauce to a boil then reduce heat and simmer for 5 to 10 minutes to allow sauce to thicken. Turn off heat and allow to cool.
Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.
While cake cools, combine powdered sugar with cooled praline sauce and mix using a hand or stand mixer to finish praline frosting. Frosting should be smooth, glossy, and a light tan color.
Frost cake then top with additional pecans.