The irresistible combination of buttery cake and crunchy pecans is elevated to new heights in this butter pecan pound cake recipe, made surprisingly easy with the help of a cake mix. This recipe delivers all the rich, nutty flavor you crave without the fuss of making a pound cake from scratch. Perfect for potlucks, holidays, or simply satisfying a sweet craving, this recipe is a crowd-pleaser guaranteed to impress.
Why Use Cake Mix for Pound Cake?
Many bakers shy away from using cake mix as a base for more sophisticated desserts, but it offers significant advantages:
- Convenience: Cake mixes handle the measuring and combining of dry ingredients, saving you valuable time and effort.
- Consistent Results: A well-known brand's cake mix provides a consistent texture and flavor, minimizing the risk of baking mishaps.
- Flavor Enhancement: While the cake mix provides the foundation, you have complete control over enhancing the flavor profile with additional ingredients like butter, pecans, and extracts.
Ingredients You'll Need:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup pecan halves, toasted
- ½ cup powdered sugar, for dusting (optional)
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This is crucial for easy removal of the finished cake.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and the contents of the cake mix until light and fluffy. This step is key for a tender crumb. An electric mixer is recommended for best results.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the buttermilk and vanilla extract. Mix until just combined. Do not overmix.
- Fold in Pecans: Gently fold in the toasted pecans. Be careful not to overmix, as this can lead to tough cake.
- 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.
- 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, dust with powdered sugar (optional) and slice to serve.
FAQs about Butter Pecan Pound Cake Using Cake Mix
What kind of cake mix is best for this recipe?
A yellow cake mix works best for this recipe, as it provides a light and slightly sweet base that complements the buttery and nutty flavors. Other flavors might clash or overpower the intended taste profile.
How do I toast the pecans?
Toasting the pecans enhances their flavor and adds a delightful crunch to the cake. Simply spread them on a baking sheet and bake them in a preheated 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
Can I use different nuts instead of pecans?
While pecans are classic in a butter pecan recipe, you can experiment with other nuts like walnuts or macadamia nuts. However, the flavor profile will change accordingly.
How can I make this cake even more moist?
Adding a tablespoon or two of sour cream or applesauce to the batter can increase moisture. You could also add a simple glaze made from powdered sugar and milk after it cools.
How long can I store leftover cake?
Store leftover butter pecan pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This butter pecan pound cake, made easy with a cake mix, is a delicious and impressive dessert. Enjoy!
