488 butter pecan cake recipes

Orange pecan quick bread sweetened with honey instead of sugar, with fresh orange juice, orange zest, and chopped pecans. A fragrant, moist loaf with natural sweetness.

Buttermilk pecan fruitcake made with dried pears and toasted pecans instead of the usual neon candied fruit. Buttermilk keeps the crumb tender, beaten egg whites give it lift. A gift-worthy Christmas loaf.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.

A tall, buttery Southern pound cake loaded with two cups of chopped pecans, enriched with sour cream, and lightened with folded egg whites. Baked in a tube pan until golden, this is the cake that anchors every church potluck and family reunion.

Homemade butter toffee with walnuts and chocolate topping. Cooked to hard crack stage with baking soda for a light, snappy texture, then topped with melted chocolate and pecans.

Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

With toasted coconut and pecans, this cake will satisfy your family and white chocolate lovers everywhere!

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.