Butterscotch Pound Cake

Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 573 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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