Butterscotch Pound Cake Recipe

Name: Butterscotch Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. butter or margarine; 1 (8 oz.) pkg. cream cheese, soft; 2 2/3 c. all-purpose flour; 6 large eggs; 2 1/4 c. sugar; 1 tsp. vanilla extract; 1 tsp. vanilla and butternut flavoring; 1 c. chopped pecans, toasted; 1/2 c. butterscotch morsels; 1 jar butterscotch topping

Servings: persons

1 c. butter or margarine
1 (8 oz.) pkg. cream cheese, soft
2 2/3 c. all-purpose flour
6 large eggs
2 1/4 c. sugar
1 tsp. vanilla extract
1 tsp. vanilla and butternut flavoring
1 c. chopped pecans, toasted
1/2 c. butterscotch morsels
1 jar butterscotch topping

1
Beat butter and cream cheese at medium speed about 2 minutes or until soft.
2
Slowly add sugar and beat about 7 minutes.
3
Add eggs, one at a time, beating until yellow disappears.
4
Gradually add flour until blended.
5
Add flavorings, pecans and morsels. Spoon batter into a greased pan.
6
Bake at
7
325u00b0 for 1 hour and 20 minutes or until a toothpick comes out clean.
8
Let cool a little. Pour the topping over cake while warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter or margarine, 1 (8 oz.) pkg. cream cheese, soft, 2 2/3 c. all-purpose flour, 6 large eggs, and more.

Yes, Butterscotch Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pound Cake

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