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Butterscotch Pound Cake

Rated as 5 out of 5 Stars

"Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee."
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2 h 20 m servings 573
Original recipe yields 16 servings (1 pound cake)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)).
  2. Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
  3. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
  4. Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  6. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 573 calories; 32.7 64.1 7 116 161 Full nutrition

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Took this to church potluck.. went over very well. Was told it was wonderful and phenomenal. And I agree. I may have used more chips in the recipe as I had probably 2/3 of a bag to use up. It...