Butterscotch Pound Cake – a delicious recipe with pecans, butterscotch chips, all-purpose flour, white sugar, cream cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)).
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.
2080
kcal
Calories
120
g
Fat
228
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups pecans, chopped, 1 (6 ounce) package butterscotch chips, 3 cups all-purpose flour, divided, 3 cups white sugar, 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.
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