Butterscotch Pound Cake

Virginia (Ginger) Dean


This recipe was given to me by my Aunt Sue. My family loves it. It is easy to make and delicious!


★★★★★ 2 votes

12 to 16
45 Min
1 Hr 50 Min


  • 2 1/4 c
  • 1 c
    butter, softened
  • 8 oz
    cream cheese, softened
  • 6
  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
  • 1 Tbsp
    vanilla extract
  • 1 c
    chopped pecans
  • 16 oz
    butterscotch morsels

How to Make Butterscotch Pound Cake


  1. Using a mixer, cream sugar, butter, and softened cream cheese.
  2. Add eggs, one at a time, beating well after each one is added.
  3. Sift together flour and salt and gradually add to creamed mixture, beating well; add vanilla.
  4. Fold in pecans and butterscotch morsels.
  5. The recipe says to use a well greased Bundt or tube pan. I just spray my pan with Pam® for baking and it works great.

    Bake at 325 degrees for 20 minutes. Lower oven heat to 300 degrees and bake for an additional 1 1/2 hours.
  6. Allow to cool in pan for 10 minutes before removing cake to a plate. Enjoy!

Printable Recipe Card

About Butterscotch Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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