• Preheat your oven to 325°F (165°C). Spray a 10-inch tube pan with nonstick spray and lightly coat it with flour.

For the Pound Cake

• Evenly distribute ½ cup of chopped pecans on the bottom of the prepared pan.
• In a large mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the brown sugar, beating until the mixture is light and fluffy, approximately 4-5 minutes.
• Add the eggs one at a time, mixing thoroughly after each addition.
• Carefully fold in the cake flour until just combined, taking care not to overmix.
• Gently stir in the vanilla extract and the remaining 1 cup of pecans.
• Spoon the batter into the prepared tube pan, smoothing it evenly. Place the pan on a baking sheet to catch any potential drips.
• Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

For the Frosting

• In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and mix on low speed until fully incorporated.
• Once the cake has completely cooled, spread the frosting evenly over the top and sides of the cake. For added decoration, sprinkle chopped pecans around the edges if desired.