Butterscotch Pound Cake recipe

All Recipes Dessert Recipes Cakes Bundt Cake Recipes

Ingredients

1 ½ cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

Nutrition Info

573.3 calories
carbohydrate: 64.1 g
cholesterol: 115.7 mg
fat: 32.7 g
fiber: 1.7 g
protein: 7 g
saturatedFat: 15.1 g
servingSize: -
sodium: 161 mg
sugar: 44.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).

  2. Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.

  3. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.

  4. Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.

  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.

  6. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

Recipe Yield

1 pound cake

Recipe Note

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Do you like the recipe? Share this tasty recipe!