BISQUICK BUTTER PECAN POUND CAKE
By
Rose Mary Mogan
@cookinginillinois
8
I must admit I did have a few doubts about trying to create a dessert so quickly to share, but in the end it all worked, & I used ingredients I already had on hand, & it really did make an impressive presentation & tasted amazing. It is so easy to make, Dump, Mix & Bake
☆☆☆☆☆ 0 votes0
Ingredients
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3 cbisquick baking mix
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1 cself rising flour, i used white lily
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2 clight brown sugar, firmly packed
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1 1/2 stickbutter, softened to room temperature
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1 cheavy whipping cream
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6 largeeggs, room temperature
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2 tspcaramel flavor
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1 Tbspbutter pecan flavor
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1 cchopped pecans
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1 smallbox butterscotch instant pudding 3.4 oz.
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EASY BUTTERSCOTCH GLAZE
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11 ozbutterscotch chips
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1/4-1/3 cheavy whipping cream
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2 tspbutter pecan flavor
How to Make BISQUICK BUTTER PECAN POUND CAKE
- Pour batter into prepared pan, smooth out top of batter, and place in center of preheated oven and bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. I did add additional nuts in the bottom of cake pan before adding in the cake batter. Make sure there is at least 2 inches of space from top of pan to allow for cake to rise.
- Prepare glaze by adding the butterscotch chips to a medium sauce pan, then add in the heavy whipping cream, then using a skillet larger than the base of your saucepan, fill half way with water. Heat and add sauce pan into skillet, heat skillet until chips begin to dissolve into the cream and continue stirring until chips are completely melted & mixture is smooth enough to drizzle over cake.