We love cakes made from scratch and although denser than any cake mix types, this one gives you that old-fashioned vintage taste of cakes grandma use to make.
This cake is made with simple pantry ingredients like eggs, loads of butter, and of course lots of sugar.
It sure is spectacular plain but we all love it with a dollop of freshly whipped cream or butter pecan ice cream.
Grandma only made cakes from scratch (you may remember her (Triple Berry Pound Cake), which is divine especially in summer when fresh fruits are available easily.
Scroll down to print off the recipe if you love butter pecan this is a keeper easy recipe to learn how to make it.
Scratch Cakes
This homemade from scratch cake is super easy to make and a Southern favorite cake.
If you love berries then you should also try my mom's blueberry muffins, cookies, or mini scones all delicious recipes.
This cake isn't overly sweet, so if you're a sugary sweets lover, then try drizzling a little icing on top or powdered sugar.
If you are allergic to nuts leave them out or substitute pumpkin seeds toasted for that extra crunch.
Ingredients You Will Need
- flour
- sugar
- brown sugar
- salt
- pecans
- butter room temperature (do not use margarine)
- vanilla
- eggs
Suggestions and Tips
- store in an airtight container
- always use butter never margarine
- add fresh chopped cranberries for a fall cake
- German chocolate canned frosting is delicious on this cake or homemade
- these also taste plain, sprinkled with powdered sugar or frosted
- this cake is great with caramel ice cream topping and chopped pecans
- butter pecan ice cream is great served with this cake
- do not over bake, use the toothpick method in the center to test doneness
- any kind of baking pan can be used loaf pans, even cupcake tins!
- a pinch of cinnamon gives it a nice flavor but optional
More Recipes We Love
Blueberry Crumble Bars
Blueberry Flan
Blueberry Cake using a Cake Mix
Pin Me
Butter Pecan Scratch Pound Cake
Yield: 12Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 MA southern bundt pan-baked cake that's addictingly rich in flavors and great plain or dressed up!Ingredients
- 1 1/2 cups butter, room temperature
- 2 cups firmly packed light brown sugar
- 1/2 cup white sugar
- 5 eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups finely chopped pecans
Instructions
- Grease a bundt pan or any pan you prefer and preheat the oven to 325 degrees.
- Mix together the butter and sugars until light.
- Add the eggs, then slowly add the flour, salt, vanilla.
- After combining fold in pecans.
- Bake for around 1 hour and use the toothpick method to test it's fully baked in the center.
- Serve plain, with whipped cream, ice cream, or drizzle with caramel ice cream topping with crushed pecans.
Pin Me
More Recipes We Love
Baked Blueberry upsidedown donuts
Dark Chocolate Baked Donuts
Vanilla Baked Donuts
Zucchini Coconut Bread
Blueberry Coffee Cake
Tropical Banana Blueberry Bread
Quick Bread Recipes
Butter Pecan Scratch Pound Cake
Yield: 12
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A southern bundt pan-baked cake that's addictingly rich in flavors and great plain or dressed up!
Ingredients
- 1 1/2 cups butter, room temperature
- 2 cups firmly packed light brown sugar
- 1/2 cup white sugar
- 5 eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups finely chopped pecans
Instructions
- Grease a bundt pan or any pan you prefer and preheat the oven to 325 degrees.
- Mix together the butter and sugars until light.
- Add the eggs, then slowly add the flour, salt, vanilla.
- After combining fold in pecans.
- Bake for around 1 hour and use the toothpick method to test it's fully baked in the center.
- Serve plain, with whipped cream, ice cream, or drizzle with caramel ice cream topping with crushed pecans.
More Recipes We Love
Baked Blueberry upsidedown donuts
Dark Chocolate Baked Donuts
Vanilla Baked Donuts
Zucchini Coconut Bread
Blueberry Coffee Cake
Tropical Banana Blueberry Bread
Quick Bread Recipes
What an easy and yummy cake!Kisses!
ReplyDeleteWOW! Your pound cakes looks fluffy and soft :) I like it with lot of pecan nuts!!
ReplyDeleteButter pecan-yum! Guess I need to wake up in the baking aisle-I have never seen cake mix of that flavor. Your list of ingredients tell me that this is a really moist cake. Love the addition of the butterscotch flavor in there. Great post-have a good day Claudia!
ReplyDeleteMmmmmm, sour cream and butterscotch pudding mix.
ReplyDeleteOh, yummy! I love doctored up cake mix recipes...so nice in a pinch and always delicious~
ReplyDeleteI love semi-homemade recipes. They make life so much easier and with great tasting results. I've never tried this before but definitely will. Thanks for sharing.
ReplyDeleteButtery and light in texture.
ReplyDeleteOh yum! I love the butter pecan flavor. I remember ice cream with that flavor - my favorite!
ReplyDeletePound cakes are so good but I bet a butter pecan flavor is terrific.
ReplyDeleteI recently read that pecans will be getting very expensive due to weather issues in the growing areas. Look out! Those holiday pecan pies are going to be the price of gold.
Pecan is my flavor, I'm loving this quick cake! :)
ReplyDeletelike a cake with sour cream in it and I know this one is really great...
ReplyDeleteYou had me at butterscotch and pecan, but look at that moist cake! To die for :) What do all you bakers do with whole cakes and pies though? Who eats it all?
ReplyDeleteWhat wonderful flavors to incorporate into pound cake! Scrumptious.
ReplyDeleteI love butter pecan anything! I love how you spiced up the cake mix!
ReplyDeleteWow Claudia this looks so light and airy. Great job on this one. Looks super tasty.
ReplyDeleteDear Claudia, This sounds easy and delicious. I love a good piece of pound cake with a good cup of coffee. Blessings my dear friend, Catherine xo
ReplyDeleteButter pecan was my mom's favorite ice cream - I wish I could make this pound cake for her, she would have loved it!
ReplyDelete