toasted butter pecan cream cheese pound cake
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.
prep time
45 Min
cook time
1 Hr 35 Min
method
Bake
yield
12-16 DEPENDING ON PORTION SIZE
Ingredients
- 8 ounces cream cheese,softened to room temperature
- 2 sticks butter softened
- 1 stick imperial margarine, softened
- 1 cup brown sugar, firmly packed
- 2 cups white granulated sugar
- 1 small box butterscotch instant pudding
- 1 1/2 tablespoons butter pecan flavor
- 1 tablespoon butter extract
- 2 teaspoons vanilla bean paste or extract
- 3 1/2 cups white lily all purpose flour
- 2 cups chopped pecans toasted
- 6 large eggs room temperature
- 1 tablespoon baking powder
- 1 cup evaporated milk
- EASY TOASTED BUTTER PECAN FROSTING
- 2 cans vanilla frosting or cream cheese
- 1/2 can canned salted caramel frosting
- 2 cups toasted chopped pecans
- 1 tablespoon butter pecan extract flavoring
- 1/3-1/2 cup powdered sugar, optional
How To Make toasted butter pecan cream cheese pound cake
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Step 1Using 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. -
Step 2This 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.
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Step 3Cream 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.
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Step 4Add eggs one at a time and beat well after each addition.
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Step 5Sift 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.
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Step 6Prepare 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.
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Step 7Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
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Step 8Remove 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.
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Step 9Prepare 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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