This recipe elevates the humble cake mix into a decadent butter pecan pound cake, perfect for any occasion. Forget slaving over a complicated recipe – this shortcut delivers amazing results with minimal effort. We'll explore tips and tricks to ensure your cake is moist, flavorful, and boasts that irresistible butter pecan crunch. Whether you're a seasoned baker or a complete novice, this recipe is guaranteed to impress.
What Makes This Butter Pecan Pound Cake Special?
This recipe leverages the convenience of a cake mix as a base, significantly reducing prep time. However, it's far from your average boxed cake. We enhance the flavor profile with real butter, brown sugar, and plenty of toasted pecans, creating a truly luxurious pound cake experience. The addition of buttermilk adds moisture, preventing dryness, a common issue with cake mixes. This recipe is all about maximizing flavor and texture while minimizing fuss.
Ingredients You'll Need:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup pecan halves, toasted
Instructions:
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Toast the Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Set aside, reserving about ½ cup for topping.
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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 is crucial for a tender crumb.
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Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
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Combine Dry and Wet Ingredients: Gradually add the cake mix to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
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Fold in Pecans: Gently fold in the toasted pecans.
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Bake: Pour batter into a greased and floured 9x5 inch loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Glaze (Optional): Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. For an extra touch of decadence, drizzle with a simple butter pecan glaze (recipe below).
Butter Pecan Glaze (Optional):
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans
Whisk together all ingredients until smooth. Drizzle over the cooled cake.
FAQs
Can I use a different type of cake mix?
While yellow cake mix is recommended for its classic flavor profile, you can experiment with other flavors like spice cake or even chocolate cake mix. The result will be a unique twist on the traditional butter pecan pound cake.
How do I toast pecans properly?
Toasting pecans enhances their flavor and adds a wonderful crunch. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Keep a close eye on them to prevent burning.
What if my cake is dry?
Overbaking is the most common culprit for dry pound cake. Ensure you bake it until a wooden skewer inserted into the center comes out clean, but don't overbake. The addition of buttermilk also helps maintain moisture.
Can I make this cake ahead of time?
Yes! This cake is delicious baked a day or two in advance. Store it in an airtight container at room temperature.
What kind of pecans should I use?
Halves or pieces of pecans work best in this recipe. Avoid using pecan meal, as it will alter the texture of the cake.
This easy butter pecan pound cake recipe is a delightful blend of convenience and quality. With minimal effort, you can create a stunning dessert that will surely impress your family and friends. Enjoy!
