Cream Cheese Pecan Cake
Cream Cheese Pecan Cake offers a rich, moist texture with the crunch of toasted pecans and a creamy cheesecake flavor, perfect for special occasions or indulgent gatherings.
Ingredients
Instructions
- Sprinkle 1/2 cup of chopped pecans in a greased and floured tube pan. Set aside.
- Cream together softened butter and cream cheese until smooth and fluffy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add sifted cake flour and salt, stirring until combined.
- Beat until light.
- Stir in vanilla and remaining 1 cup of chopped pecans.
- Pour batter into prepared pan.
- Bake at 325°F (160°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and cool completely on wire rack.
Tips & Substitutions
For a lighter texture, be sure to cream the butter and cream cheese thoroughly until fluffy. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. To add a hint of spice, consider incorporating a teaspoon of cinnamon or nutmeg. This cake pairs beautifully with Cranberry Freeze Salad.
Serving Suggestions
Serve this Cream Cheese Pecan Cake as a delightful dessert after a meal or alongside coffee for an afternoon treat. It can be garnished with whipped cream or a light dusting of powdered sugar for an elegant touch. This cake also complements well with a scoop of vanilla ice cream or a slice of Banana Pudding for a sweet spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Pecan Cake contains roughly 678 calories, with 12g protein, 76g carbohydrates, and 34g fat. It is an excellent source of protein (24% of the Daily Value), iron (23% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this cake?
Yes, this cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. To serve, thaw it in the refrigerator overnight, or bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).