The irresistible allure of a moist, buttery pound cake is undeniable. But who has time for a recipe requiring hours of meticulous mixing and precise baking? This recipe leverages the convenience of a cake mix to deliver a decadent butter pecan pound cake without sacrificing flavor or texture. This shortcut doesn't mean compromising on quality – we’ll elevate a simple mix into something truly special.
What Makes This Butter Pecan Pound Cake Special?
This recipe uses a yellow cake mix as a base, transforming it into a rich, butter pecan masterpiece through simple additions. We enhance the flavor profile with butter, pecans, and a touch of brown sugar for a deeper caramel note. The result is a cake that is both incredibly easy to make and surprisingly sophisticated in taste. This recipe is perfect for novice bakers or anyone looking for a delicious dessert without the fuss.
Ingredients You'll Need:
- One box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon white vinegar)
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup pecan halves, toasted
Instructions:
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures easy removal and prevents sticking.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step incorporates air, leading to a lighter texture.
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract. Mix until well combined.
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Incorporate Dry Ingredients: Gradually add the cake mix to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
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Fold in Pecans: Gently fold in the toasted pecans. This ensures they are evenly distributed throughout the cake.
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or drizzle with a simple glaze for an extra touch of elegance.
Frequently Asked Questions (PAAs)
Can I use other types of nuts instead of pecans?
Absolutely! Walnuts, macadamia nuts, or even a combination of nuts would work well in this recipe. Just be sure to toast them for enhanced flavor.
How do I toast pecans?
Toasting pecans enhances their flavor and adds a delightful crunch. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Keep a close eye on them to prevent burning.
What kind of glaze can I use?
A simple powdered sugar glaze is perfect. Whisk together powdered sugar with a little milk or lemon juice until you reach your desired consistency. You can also get creative with flavored glazes – a caramel or chocolate glaze would be delicious!
Can I make this cake ahead of time?
Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature.
Does this recipe need any modifications for high altitude baking?
For high-altitude baking, you might need to adjust the baking time and possibly add a tablespoon or two of flour to compensate for the thinner air. Consult a high-altitude baking chart for precise adjustments.
Tips for Success:
- Don't overmix the batter, as this can lead to a tough cake.
- Toasting the pecans is crucial for optimal flavor.
- Let the cake cool completely before frosting or glazing.
- Store leftover cake in an airtight container to maintain freshness.
This easy butter pecan pound cake recipe is a guaranteed crowd-pleaser. Its simple preparation and rich, decadent flavor make it perfect for any occasion. Enjoy!
