For an extra layer of flavor, consider adding a tablespoon of bourbon or rum to the batter. Ensure all ingredients are at room temperature for optimal emulsification and a smoother batter. To prevent sticking, grease the Bundt pan thoroughly, paying attention to all the nooks and crannies. Dusting with flour after greasing ensures easy release. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Butterscotch Pound Cake
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING16 People
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VIEWS13
Indulge in the decadent embrace of this Butterscotch Pound Cake, a symphony of buttery richness and sweet butterscotch notes. Perfect for elevating any occasion, its melt-in-your-mouth texture and aromatic allure make it an irresistible companion to your favorite coffee or tea.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol116 mg
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Fiber2 g
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Protein7 g
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Saturated Fat15 g
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Sodium161 mg
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Sugar45 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)
02
Step
5 mins
In a medium bowl, toss pecans and butterscotch chips with 2 tablespoons of the flour until evenly coated. This helps prevent them from sinking to the bottom of the cake during baking. (5 minutes)
03
Step
5 mins
In a large bowl, using an electric mixer, beat together sugar, cream cheese, butter, shortening, and vanilla extract until light and fluffy. This may take 3-5 minutes, but ensure the mixture is well-creamed for the best texture. (5 minutes)
04
Step
8 mins
Gradually add the eggs, one at a time, beating well after each addition. Alternate adding 1/2 cup of the remaining flour with each egg to ensure a smooth batter. Mix until just combined; do not overmix. (8 minutes)
05
Step
3 mins
Gently fold in the flour-coated butterscotch chips and pecans until evenly distributed throughout the batter. (3 minutes)
06
Step
2 mins
Pour the batter into the prepared Bundt pan, spreading evenly. (2 minutes)
07
Step
1 hrs 30 mins
Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil. (90 minutes)
08
Step
20 mins
Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. (20 minutes)
09
StepOnce cooled, slice and serve. Enjoy the rich flavors and tender crumb of this exquisite Butterscotch Pound Cake.
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Nola Hudson
Jun 18, 2025Mine sunk in the middle, what did I do wrong? - Amanda P. (Response: Make sure your oven temperature is accurate and avoid opening the oven door frequently during baking. Overmixing the batter can also cause sinking.)
Freeman Gleason
Jun 15, 2025I made this for a holiday party and it was a huge hit! Everyone raved about how moist and delicious it was. - John B.
Deontae Leannon
Jun 9, 2025The instructions were easy to follow, and the cake turned out perfectly. Will definitely make this again! - Emily L.
Rickey Ferry
May 26, 2025This cake is absolutely divine! The butterscotch flavor is so rich and comforting. - Sarah M.