I have a love for desserts. It runs deep in my blood. More often than not, it is chocolate that I crave. But there is something about butterscotch that I love too. Also, in the south we tend to take pound cakes pretty seriously. It is the dessert that everyone makes, for every occasion. And when you combine the two to make a butterscotch pound cake, you get the ultimate southern dessert.
This particular recipe is one that I think my mama got from either a Paula Deen cookbook or online. It was one of the things she loved to make the most. I tell you, people would always scope out what she came in the door carrying, because everyone knew it would be so good. It was rare for her to bring any leftovers home if she took a dish or a dessert anywhere.
I remember one time she made this cake for a lunch at church. Everyone raved about it because it is just amazing. A fellow lady in the church asked my mama for the recipe and she gave it to her. My daddy told Arnetta, the other lady, “Yeah, she left something out of that recipe for that butterscotch pound cake. She is like Grandma Walton“. (If you aren’t a classic television fan, Grandma Walton made a famous cake but no one could ever make it right. She left out an ingredient intentionally when she gave out the recipe.)
Afterwards, daddy did not think anything about it.. A couple of weeks later Arnetta told my mama, I can’t get that cake to turn out to save my life! My mama had neglected to include the sugar in the recipe by mistake. Every time I make this cake, I think of that story and laugh.
I know some people think they don’t like butterscotch. But even people that think that fall in love with this butterscotch pound cake. I mean it is super healthy; it has 3 sticks of butter and a block of cream cheese. Haha! And I have to say, don’t try to substitute anything for the butter. There is nothing else that will taste right and you don’t want to ruin it. I would love to know if you try this recipe and what you think. You can substitute chocolate chips if you want to change it up and the pecans are optional. But I highly recommend them!
Butterscotch Pound Cake
- 3 Sticks of Salted Butter
- 8 oz Package of Cream Cheese
- 3 Cups Granulated Sugar
- 6 Extra Large Eggs
- 3 Cups All Purpose Flour (Hold out 1 tablespoon)
- 2 Teaspoons of Vanilla Extract
- 1 Cup Toasted Chopped Pecans (optional)
- 1 Package of Butterscotch Chips (Chop into smaller chunks, but not too small)
Preheat oven to 325◦. Grease and flour a tube pan and set aside.
In a large bowl, beat butter and cream cheese until creamy and well mixed. Then, add sugar, beat until fluffy and well blended. Add 2 eggs alternating with 1 cup of flour, repeat this process. Beat on low, blending well after each addition of eggs and flour. Stir in vanilla. Mix the tablespoon of flour, pecans and butterscotch chips together and then fold into the batter.
Pour batter into the tube pan and bake for at least 1 hour and 30 minutes. Cake is done with a knife inserted in the center come out clean. Cool for 20-25 minutes, invert on a cake plate. This is totally optional, but I mix pecans and butterscotch syrup and drizzle over the top.
I can’t wait for you all to try this cake. I hope you enjoy it as much as my family and I do. It should please everyone. I have some other pound cake recipes I could share. Let me know in the comments if you are interested in them. Thanks for stopping by today. I hope you have a fabulous day!