Rose Mary Mogan


I created this recipe from another of my Bisquick pound cake recipes, & like all the others this one is so tasty & full of flavor. Butter Pecan is one of my favorite ice creams, & my neighbor wanted to know if I had a dessert made that would compliment the ice cream, so I decided to create this recipe & share with her.

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 votes

12-16 depending on portion size
15 Min
1 Hr 15 Min


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3 c
bisquick baking mix
1 c
self rising flour, i used white lily
2 c
light brown sugar, firmly packed
1 1/2 stick
butter, softened to room temperature
1 c
heavy whipping cream
6 large
eggs, room temperature
2 tsp
caramel flavor
1 Tbsp
butter pecan flavor
1 c
chopped pecans
1 small
box butterscotch instant pudding 3.4 oz.


11 oz
butterscotch chips
1/4-1/3 c
heavy whipping cream
2 tsp
butter pecan flavor



  • 1Preheat oven to 350 degrees F. Spray a 12 cup Bundt pan with non stick cooking spray or bakers joy, or grease with soften butter and dust lightly with flour.
  • 2I used my Nordic Ware Anniversary Bundt pan.
  • 3Add the flour and bisquick to a large mixing bowl. bowl.
  • 4Then add in the remaining ingredients including the brown sugar into the bowl.
  • 5Now start with mixer on low and beat for one minutes until all is mixed together. Then increase mixer speed and beat for 5-6 minutes until batter is smooth.
  • 6Add in chopped pecans and beat until blended.
  • 7Pour 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.
  • 8Allow cake to cool in pan at least 10 minutes.
  • 9Then invert onto large cake platter.
  • 10Prepare 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.
  • 11Drizzle glaze over cake, add additional nuts if desired. Serve and enjoy. You may want to add additional nuts on top after glazing if desired.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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