Butterscotch-Pecan Pound Cake


  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon butter flavoring
  • 1 teaspoon nut flavoring
  • 1 cup chopped pecans, toasted
  • 1/2 cup butterscotch chips


  1. Beat butter and cream cheese at medium speed with electric mixer about 2 minutes or until soft and creamy.
  2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Gradually add flour, mixing at lowest speed just until blended after each addition.
  5. Stir in flavorings, pecans and chips.
  6. Spoon batter into a greased and floured 12-cup Bundt pan.
  7. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!