Butterscotch Pecan Cake Recipes

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Steps:

• Preheat oven to 350.
• Combine brown sugar and 1 tablespoon flour in a small bowl.
• Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
• Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
• Combine milk, butter, and vanilla in a bowl; add to flour mixture.
• Stir just until moist.
• Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
• Pour boiling water over batter (do not stir).
• Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
• Serve warm with whipped topping.
• Garnish with pecans, if desired.

Steps:

• Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
• Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
• Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
• With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
• Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
• To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
• Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Steps:

• Preheat oven to 475°F.
• For Crust, pour butter over graham cracker crumbs, .5 cup sugar, .5 cup pecans; stir well. Press into bottom of a 9" springform pan. Set aside.
• For Filling, using an electric mixer, cream together cream cheese and 1.5 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, flavorings, and 1 cup of pecan pieces and stir. Pour over crust and bake at 475 F for 10 minutes. Lower the oven to 300 F and bake an additional 50 minutes. Turn oven off, open the door and let cake remain in oven for 1 hour. Remove from oven and allow to cool to room temperature. Cover and refrigerate. When ready to serve remove ring from springform pan. Spread whipped topping on top of cake. Drizzle cake with Butterscotch Caramel topping and sprinkle .5 cup of pecans on top.