Real Recipes From Real Home Cooks ®

twin butter pecan pound cakes

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this cake to bake in my 30 cup capacity Bundt Pan, but decided that I could stretch the cake further if I baked it in 2 Bundt pans. This cake was one of the cakes that everyone loved at the Pine Bluff, Arkansas Community Reunion, during the Labor Day weekend. This is a slight variation of one that I have already posted but with slightly different ingredients. My sister does not like coconut so I omitted the coconut and added Butterscotch Chips as well as extra Butter scotch pudding, and a few other additional ingredients to make it unique. Everyone loved it, so it was a winner

(1 rating)
yield 32 OR MORE depending on portion size
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For twin butter pecan pound cakes

  • 1 lb
    butter softened + 1/2 cup imperial margarine
  • 2 c
    light or dark brown sugar, firmly packed
  • 1 1/2 c
    granulated sugar
  • 1 pkg
    butter scotch chips (11 ounce pkg)
  • 2 Tbsp
    all purpose flour
  • 2 box
    butterscotch instant pudding (3 1/2 oz size)
  • 1 1/2 Tbsp
    butter pecan extract
  • 1 Tbsp
    butter flavor extract
  • 1 Tbsp
    vanilla bean paste or vanilla extract
  • 5 3/4 c
    white lily all purpose flour( or 5 cups reg. ap flour)
  • 4 1/2 c
    chopped pecans divided but (toasted)
  • 12 lg
    eggs, room temperature
  • 2 Tbsp
    baking powder
  • 1 c
    heavy whipping cream
  • 1 c
    sour cream, room temperature
  • 2 lb
    powdered sugar
  • 1/2 lb
    butter, softened- room temperature
  • 2 c
    chopped toasted pecans saved from above ingredients
  • 2 tsp
    butter pecan flavoring
  • 1 1/2 tsp
    vanilla bean paste or extract
  • extra pecan halves for garnishing both cakes if desired
  • 2-3 Tbsp
    milk to reach desired spreading consistency i prefer to use evaporated milk or heavy whipping cream
  • 1 lb
    cream cheese, softened -room temperature

How To Make twin butter pecan pound cakes

  • 1
    TOASTING THE PECANS REALLY DOES MAKE A DIFFERENCE AND BRINGS OUT THE FLAVORS IN THE CAKE. Toast in preheated 350 degree oven for 10 to 15 minutes. So don't skip this step. The bake time listed is for each cake, if you are fortunate enough to have a large oven that will accommodate both cakes at once, you are my kind of friend. I bake each one individually, because I do not want the sides of the cake to be too close to the walls of the oven & burn. So I place each of the cakes in the center of the oven one at a time.
  • 2
    Lower oven temperature to 325 degrees F. after nuts are toasted. Cream butter with margarine, sugar & sour cream until no granules remain in the mixture, about 15 minutes or so.
  • 3
    In a medium , bowl add flour baking powder & pudding mix, and stir to blend till blended. Set aside till needed. If you are NOT using the White Lily flour omit the additional 3/4 cup of flour.
  • 4
    Break eggs into a separate bowl. add to creamed mixture one at a time beating well after each has been added.
  • 5
    Gradually add flour mixture in 3 intervals,
  • 6
    Alternate whipping cream & extracts & flavoring with flour mixture until fully blended.
  • 7
    At this point you may need to switch to a larger bowl before adding additional ingredients to batter.
  • 8
    Add 2 1/2 cups of the toasted pecans to cake batter then stir with a large spoon to blend ingredients.
  • 9
    Empty butterscotch chips into a small bowl and coat with the 2 tablespoons of flour, stirring to coat evenly. This step prevents the chips from settling to the bottom of the cake.
  • 10
    Prepare cake pans with Bakers joy or grease pan with butter and coat lightly with flour. Then pour batter into pan evenly. I prefer to bake one at a time, so that the cake gets even heat distribution. Place cake in preheated 325 degree F. oven and bake for 1 1/2 hours or UNTIL TOOTHPICK OR SPAGHETTI STRAND INSERTED IN CENTER OF CAKE COMES OUR CLEAN. Add second cake in oven and repeat the baking time.
  • 11
    I added a few extra pecan halves on top before baking but the cake rose over the nuts. REMOVE CAKE FROM OVEN AND PREPARE FROSTING: Allow cake to sit in pan at least 10 minutes before removing on to cooling rack or platter. This recipe is for a double recipe.
  • 12
    This is what both of the cakes looked like before they were frosted.
  • 13
    FROSTING: To make the frosting add the softened butter and cream cheese to a medium size bowl, add the powdered sugar and beat slowly until mixture slowly begins to come together, add the extracts and flavorings and beat well till blended. Then add the remaining 2 cups of toasted pecans and stir with a spoon to blend. Add milk one tablespoon at a time till the desired spreading consistency is reached. Frost and garnish cakes as desired with the additional reserved pecan halves.