Butterbeer Pound Cake Recipe
Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that's flavored with butterscotch.
Servings 18 servings
Calories 441kcal
Equipment
Ingredients
- 1 and ½ cup butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups +3 tablespoons all-purpose flour sifted then measured
- ½ cup vanilla cream soda
- 3.5 ounce package butterscotch instant pudding
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- In the bowl of your stand mixer, beat butter and sugar until smooth about 2 to 3 minutes on medium speed. Stop mixer and scrape sides.
- Add eggs, one at a time, beating well after each addition. Stop mixer and scrape sides.
- Add flour, cream soda, instant pudding, and vanilla to the sugar mixture and blend until incorporated. Stop mixer and scrape sides.
- Pour batter into your prepared pan. Bake at 325°F for 75 to 80 minutes or until cooked through.
Nutrition
Calories: 441kcal | Carbohydrates: 65g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 33g | Vitamin A: 563IU | Calcium: 20mg | Iron: 2mg
