The allure of a moist, buttery pecan pound cake is undeniable. But who has time to bake from scratch when a delicious alternative exists? This guide explores how to elevate a simple cake mix into a decadent butter pecan pound cake, perfect for any occasion. We'll cover everything from ingredient selection to baking tips, ensuring your pound cake is a showstopper.
What Cake Mix Should I Use?
This recipe is surprisingly adaptable! While yellow cake mix provides a classic foundation, you can experiment with other flavors. A spice cake mix could add a warm, autumnal twist, while a white cake mix might offer a slightly sweeter base. Ultimately, the best cake mix depends on your personal preference. However, choosing a reputable brand known for its moist and flavorful cakes is crucial for the best results.
How to Make Butter Pecan Pound Cake from Cake Mix
This method uses a standard cake mix as a starting point, enhancing it with rich butter and crunchy pecans for an elevated taste and texture.
Ingredients:
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar/lemon juice)
- 1 teaspoon vanilla extract
- 1 cup pecan halves, roughly chopped
Instructions:
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Combine Wet Ingredients: In a large bowl, cream together the softened butter and eggs until light and fluffy.
- Add Wet Ingredients to Dry: Gradually add the cake mix, buttermilk, and vanilla extract to the butter-egg mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Pecans: Gently fold in the chopped pecans.
- Bake: Pour 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: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
What Makes This Pound Cake So Moist?
The addition of buttermilk is key to creating a supremely moist pound cake. Buttermilk's acidity reacts with the baking soda in the cake mix, creating a tender crumb and preventing dryness. The softened butter also contributes to the moistness and richness of the final product.
Can I Use Different Nuts Instead of Pecans?
Absolutely! Walnuts, almonds, or a combination of nuts would work well in this recipe. However, pecans offer a classic pairing with butter and complement the cake’s flavor profile beautifully. Feel free to experiment and find your favorite nut combination.
How Can I Make it Even More Decadent?
For an extra touch of indulgence, consider adding a layer of buttercream frosting or a simple glaze once the cake has cooled completely. A caramel sauce drizzled over the top would also be a delicious addition.
How Long Does This Cake Keep?
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This simple yet elegant butter pecan pound cake from a cake mix is a delightful treat that's easy to make and sure to impress. Enjoy!
