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White Lily

Praline Pound Cake


45 min


1 hrs 30 min


16 servings


Pillsbury™ Baking Spray with Flour 3 cups firmly packed brown sugar
1 1/2 cups chopped pecans divided6 large eggs at room temperature
1 1/2 cups butter softened3 1/4 cups White Lily® Enriched Bleached All Purpose Flour
1 (8 oz.) pkg. cream cheese softened2 tsps. vanilla extract


  1. 1.
    HEAT oven to 325°F. Coat a 10-inch tube pan with flour no-stick cooking spray. Sprinkle 1/2 cup chopped pecans in pan.

  2. 2.
    BEAT butter and cream cheese in large bowl with electric mixer on medium speed. Beat in brown sugar about 5 minutes or until very light. Add eggs, one at a time, beating well after each addition. Fold in flour, just until combined. Do not overmix. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan. Place tube pan on baking sheet.

  3. 3.
    BAKE 1 hour 15 minutes to 1 hour 30 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.