Butter Pecan Pound Cake From Cake Mix
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.
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.