Butterscotch Chip Pound Cake

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Rich and moist old fashioned brown sugar pound cake filled with butterscotch chips and nuts.

I discovered this flagrant fall recipe in my mom’s 2007 First Baptist Church (Huntsville, AL) World Changers Cookbook. I didn’t know what to expect when I put this butterscotch pound cake in the oven, but what came out was a bundt pan full of delicious fall flavor.

Butterscotch Pound Cake Recipe


Yes, I had no clue what to expect when I pulled this butterscotch pound cake out of the oven. It would be a mystery and I’d be Nancy Drew or Magnum P.I. (without the sexy mustache) solving it as I tasted that first bite.

Thank goodness it had a tasty outcome. When that first bite hit my lips my taste buds screamed delicious fall dessert. Yes, here it was the dead of summer and I’d created an autumn baking masterpiece.


This easy butterscotch dessert is really a butterscotch chip cake. It’s a brown sugar cream cheese pound cake filled with butterscotch chips and nuts. It might sound kinda plain, but friends it’s so far from that.

The melody of the brown sugar, butterscotch chips and nuts turned out to be a fall flavor excitement I never expected. You can smell the flagrant scent of the ingredients as you take the first bite and that first bite delivers the flavor to match.

As well as being a cake full of amazing flavor, it’s a simple pound cake to make and it’s perfect to serve at dessert parties and events. I was a rock star last weekend when I served this cake, dusted with some powdered sugar, at a dessert party.

Friends, you can’t go wrong with this gem. Add it to your fall recipe collection today.


The Best Butterscotch Pound Cake


  • Preheat oven to 350°
  • Cream butter, shortening and cream cheese well.
  • Add sugar
  • Add eggs and vanilla.
  • Add flour
  • Add butterscotch chips and nuts.
  • Place mixture in greased tube or bundt pan.
  • Bake anywhere from 1 hr and 10 minutes to 1 hr and 30 minutes.
  • Let cake cool for 10 minutes.
Simple Butterscotch Pound Cake


The only thing I regret in making this butterscotch pound cake is, I forgot to toast my walnuts. It was wonderful with non toasted nuts, but I love the added flavor of toasted nuts.

According to this post by The Pioneer Woman toasted nuts are more flavorful, because the nut’s natural oils are drawn to the surface. This gives the nuts an even richer, deeper flavor. It also causes the nuts to be crunchier.

To toast your nuts:

  • Preheat oven to 350
  • Line a baking sheet with parchment paper.
  • Spread the nuts out in a single layer over parchment paper.
  • Toast the nuts 5 to 10 minutes.
  • The nuts should be darker in shade and there should be a strong toasted nut aroma.
  • Lift the parchment paper with the nuts off the baking sheet to cool.
  • When cool, fold in batter or store in an air tight container until ready to use.
Butterscotch Pound Cake

Final Thoughts On Butterscotch Pound Cake

This cake is scrumptious anytime of year. But, for me it resonated fall. The delicious melody of nuts, brown sugar and butterscotch chips has such a delicious, warm flavor that you will have to say some mighty powerful prayers to stop at one slice.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Warm Fall Cake Recipes

Butterscotch Chip Pound Cake
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Butterscotch Pound Cake (Easy Fall Dessert)

Rich, dense cream cheese pound cake filled with butterscotch chips and nuts.
Course Brunch, Dessert, Snack
Cuisine American
Keyword Butterscotch, pound cake, butterscotch chips, butterscotch chip pound cake,
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 18 slices
Calories 550kcal
Cost $7


  • Stand or Hand Mixer
  • Bundt or Tube Pan
  • Long Spatula


  • 2 cups brown sugar
  • 1 cup white sugar
  • 2 sticks butter room temperature
  • ½ cup shortening
  • 8 oz cream cheese room temperature
  • 1 tsp vanilla
  • 6 eggs room temperature
  • cups all purpose flour
  • 11-12 oz butterscotch chips
  • 1 cup nuts pecans or walnuts
  • ¼ cup flour


  • Preheat oven to 350°
  • Cream butter, shortening and cream cheese well.
  • Add sugar and cream until mixture is not gritty.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla
  • Sift 2¾ cups flour and add to mixture. Make sure flour is well incorporated.
  • Combine butterscotch chips, nuts and ¼ cup flour. Make sure flour covers all the chips and nuts.
  • Add chip and nut mixture to cake batter and mix well.
  • Place mixture in greased tube or bundt pan.
  • Bake anywhere from 1 hr and 10 minutes to 1 hr and 30 minutes.
  • Let cake cool for 10 minutes.


This makes a big cake.  If you are using a bundt pan this is probably to much batter.  Fill the bundt about 3/4’s full.  This will leave some extra batter that you can use to make 4-6 cupcakes.
If you’re using a tube pan, you can put all the batter in the pan.
Putting the 1/4 cup flour in with your chips and nuts will keep them from sinking.


Calories: 550kcal


  1. So, in step 7 you say to combine the chips, nuts and 1/4 cuo flour. Then in step 8 you say to pour mixture into a greased pan. Am I missing something? Aren’t you supposed to add the chip/nut mixture before putting it into the greased pan?

    1. Thanks for your comment. I am going to add this step in right now. I hope you’ll make this cake. It’s very delicious. Please leave a comment if you do.

  2. The Butterscotch Pound has no leavening agent. Should it have leavening?

    1. Thanks for the question. I just doubled checked the ingredients and there’s no leavening agent. This is a dense cake and doesn’t need one. I have a dense cream cheese pound cake recipe that doesn’t call for leavening agent either and it comes out perfectly every time. Please let me know if you make this. I’d love to hear about it.

  3. There are 6 eggs in your butterscotch pound cake they are also considered as a leavening agent. I am a papered chef cooking at high altitude (which makes leavening more difficult) I am going to try this cake and will let you know how it goes. I’ve made others like it and they have turned out great. Just beat your eggs well after you add them.

    1. Hi, please let me know how this turns out. I am in Atlanta, GA, not high altitude, and it turned out amazing. Thanks for this information. Look forward to hearing back from you.

        1. Hi, thank you. This is so sweet. This is a yummy cake. Butterscotch chips and pound cake whatta dynamic duo.

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