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
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.
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
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