Butter Pecan Pound Cake From Cake Mix || Easy And Delicious

This Butter Pecan Pound Cake From Cake Mix is a delightful dessert that combines the rich flavors of toasted pecans and creamy frosting with the ease of a cake mix.

The result is a moist, flavorful cake with a perfectly sweet finish. Ideal for any occasion, it features a dense, buttery texture and a hint of vanilla, making each slice irresistible.

Topped with a luscious cream cheese frosting and optional dusting of powdered sugar, this cake is as beautiful as it is delicious.

With minimal preparation time and simple ingredients, it’s a great way to treat family and friends to a homemade dessert without the hassle of starting from scratch.

This Butter Pecan Pound Cake from Cake Mix will quickly become a go-to recipe. It’s easy to make, incredibly delicious, and always a hit!

How To Prepare Butter Pecan Pound Cake From Cake Mix?

Recipe Details:

• Preparation Time: 15 minutes
• Cooking Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Course: Dessert
• Difficulty: Easy
• Cuisine: American
• Calories (per slice, approx.): 400 calories (based on serving size)
• Yield: 14 slices

Kitchen Utensils

• 9×13-inch baking pan or bundt pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack (optional)
• Toothpick or cake tester

Ingredients

For the Cake:

• 1 box of high-quality yellow cake mix
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted for enhanced flavor)
• 1/2 cup powdered sugar

For the Frosting:

• 8 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2-4 tablespoons Southern Butter Pecan Coffee Creamer (to taste)

How To Make Butter Pecan Pound Cake From Cake Mix

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan or bundt pan.

2. Prepare the Cake Batter:

In a large mixing bowl, combine the yellow cake mix, softened butter, vegetable oil, eggs, sour cream, milk, and vanilla extract. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and well combined (about 2-3 minutes).

3. Add Pecans:

Fold in the toasted chopped pecans using a spatula. If you haven’t toasted them yet, place them in a dry skillet over medium heat for about 3-5 minutes until fragrant, then chop.

4. Bake the Cake:

Pour the batter into the prepared pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake:

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

6. Prepare the Frosting:

While the cake is cooling, prepare the frosting by beating the softened cream cheese, butter, and vanilla extract together in a mixing bowl until smooth. Gradually add powdered sugar, one cup at a time, until the frosting is thick and fluffy. Adjust the consistency by adding 2-4 tablespoons of Southern Butter Pecan Coffee Creamer to your desired thickness.

7. Frost the Cake:

Once the cake is completely cooled, spread the frosting evenly over the top. If desired, dust the cake with powdered sugar for a finishing touch.

8. Serve and Enjoy:

Slice the cake into 12-14 pieces and enjoy this rich, moist butter pecan pound cake!

Special Notes

❖ Flavor Variations: For extra richness, you can replace the vanilla extract with a dash of maple or butter extract for a unique twist.

❖ Make-Ahead Option: You can prepare the cake a day in advance. The flavors often improve overnight, and it will save you time on the day of serving.

❖ Pecan Substitutes: If you’re not a fan of pecans, walnuts or almonds make great alternatives, providing a different flavor and texture.

Serving Suggestions

1. For a simple yet elegant presentation, dust the cooled cake with powdered sugar. It gives the cake a lovely, light finish without overpowering the flavor.

2. Top a slice of the Butter Pecan Pound Cake with a dollop of freshly whipped cream for a decadent treat. The creaminess pairs wonderfully with the nutty flavors.

3. This cake is perfect with a warm cup of coffee or tea. The buttery texture and nutty taste of the pecans make it a perfect companion for an afternoon break.

Health Benefits

Though this Butter Pecan Pound Cake From Cake Mix is indulgent, it does have a few health benefits due to its ingredients:

➤ Pecans: Pecans are rich in healthy fats, protein, and fiber. They also contain antioxidants and vitamins that support heart health.

➤ Butter: While butter should be consumed in moderation, it’s a good source of vitamin A, which is essential for maintaining healthy vision, immune function, and skin health.

➤ Eggs: Eggs are a high-quality protein source and are full of essential nutrients like B vitamins, which help with metabolism.

Tips For Achieving The Best Texture

➣ Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature to help create a smoother batter and achieve a lighter, fluffier texture.

➣ Do Not Overmix the Batter: Mix the ingredients until just combined. Overmixing can incorporate too much air and lead to a dense, tough cake.

➣ Toast the Pecans: Lightly toasting the pecans enhances their flavor and helps maintain their texture, preventing them from becoming soggy in the batter.

➣ Sift the Cake Mix: Sifting the dry cake mix before adding other ingredients ensures an even distribution and a smooth batter, which can improve the final texture.

➣ Check for Doneness Early: Avoid overbaking by checking the cake with a toothpick 5 minutes before the recommended time. This ensures a moist, tender crumb.

Storage And Reheating Tips

To store your butter pecan pound cake, simply wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.

If you’d like to enjoy it warm, simply reheat individual slices in the microwave for 15-20 seconds or warm the entire cake in the oven at 300°F for about 10-15 minutes. This will bring back the cake’s moist texture and rich flavor.

Frequently Asked Questions (FAQs)

Conclusion

A buttery, nutty, and incredibly easy-to-make Butter Pecan Pound Cake From Cake Mix. This dessert is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat for yourself.

I love how this Butter Pecan Pound Cake From Cake Mix recipe combines the convenience of a cake mix with the rich flavors of homemade baking. You won’t believe how good it is until you try it!

So, go ahead, give this Butter Pecan Pound Cake From Cake Mix a try, and enjoy every bite of this delightful cake. You won’t regret it!

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Butter Pecan Pound Cake From Cake Mix

Lipia

Butter Pecan Pound Cake made from cake mix is a simple, flavorful dessert combining the rich taste of butter and toasted pecans with a soft, dense pound cake texture. The cake mix streamlines preparation, while adding real butter and pecans enhances the taste, creating a deliciously moist, easy-to-make treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 400 kcal

Equipment

• 9×13-inch baking pan or bundt pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack (optional)
• Toothpick or cake tester

Ingredients

  

For the Cake:

• 1 box of high-quality yellow cake mix
• 1/2 cup unsalted butter softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans toasted for enhanced flavor
• 1/2 cup powdered sugar

For the Frosting:

• 8 ounces cream cheese softened
• 3 tablespoons butter softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2-4 tablespoons Southern Butter Pecan Coffee Creamer to taste

Instructions

 

Preheat the Oven:

• Start by preheating your oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan or bundt pan.

Prepare the Cake Batter:

• In a large mixing bowl, combine the yellow cake mix, softened butter, vegetable oil, eggs, sour cream, milk, and vanilla extract. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and well combined (about 2-3 minutes).

Add Pecans:

• Fold in the toasted chopped pecans using a spatula. If you haven’t toasted them yet, place them in a dry skillet over medium heat for about 3-5 minutes until fragrant, then chop.

Bake the Cake:

• Pour the batter into the prepared pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting:

• While the cake is cooling, prepare the frosting by beating the softened cream cheese, butter, and vanilla extract together in a mixing bowl until smooth. Gradually add powdered sugar, one cup at a time, until the frosting is thick and fluffy. Adjust the consistency by adding 2-4 tablespoons of Southern Butter Pecan Coffee Creamer to your desired thickness.

Frost the Cake:

• Once the cake is completely cooled, spread the frosting evenly over the top. If desired, dust the cake with powdered sugar for a finishing touch.

Serve and Enjoy:

• Slice the cake into 12-14 pieces and enjoy this rich, moist butter pecan pound cake!

Notes

❖ Flavor Variations: For extra richness, you can replace the vanilla extract with a dash of maple or butter extract for a unique twist.

❖ Make-Ahead Option: You can prepare the cake a day in advance. The flavors often improve overnight, and it will save you time on the day of serving.

❖ Pecan Substitutes: If you’re not a fan of pecans, walnuts or almonds make great alternatives, providing a different flavor and texture.

Keyword Butter Pecan Pound Cake From Cake Mix