TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

12
Rose Mary Mogan

By
@cookinginillinois

I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was so tall that it rose above the top of the 16 cup capacity cake pan during baking.

It was already full of flavor then by adding the toasted pecans in the frosting before frosting the cake with the butter pecan flavors, it really anchored the flavors.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12-16 DEPENDING ON PORTION SIZE
Prep:
45 Min
Cook:
1 Hr 35 Min
Method:
Bake

Ingredients

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  • 8 oz
    cream cheese,softened to room temperature
  • 2 stick
    butter softened
  • 1 stick
    imperial margarine, softened
  • 1 c
    brown sugar, firmly packed
  • 2 c
    white granulated sugar
  • 1 small
    box butterscotch instant pudding
  • 1 1/2 Tbsp
    butter pecan flavor
  • 1 Tbsp
    butter extract
  • 2 tsp
    vanilla bean paste or extract
  • 3 1/2 c
    white lily all purpose flour
  • 2 c
    chopped pecans toasted
  • 6 large
    eggs room temperature
  • 1 Tbsp
    baking powder
  • 1 c
    evaporated milk
  • EASY TOASTED BUTTER PECAN FROSTING

  • 2 can(s)
    vanilla frosting or cream cheese
  • 1/2 can(s)
    canned salted caramel frosting
  • 2 c
    toasted chopped pecans
  • 1 Tbsp
    butter pecan extract flavoring
  • 1/3-1/2 c
    powdered sugar, optional

How to Make TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

Step-by-Step

  1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
  2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
  3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
  4. Add eggs one at a time and beat well after each addition.
  5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
  6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
  7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
  8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
  9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.

Printable Recipe Card

About TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

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




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