Butternut Pound Cake

Butternut Pound Cake

Made  times
SSAN515194 0

"I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 461 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
  2. Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.



I've been making this cake for over 20 years and it's still the family favorite compared to any other pound cake. I don't usually have canned milk around the house and have substituted regular m...

I printed this recipe to bake cake and after the cake is in the oven I checked to print copy for friend and discovered the note (which doesn't show on printed copy)the cake should start in a col...

i loved this recipe and so did my family

Purchased butternut extract from King Arthur Flour on line, and it's delicious. This cake has the finest texture I've ever seen. I baked it Dec. 2010, and am just finishing up the last of it aft...

So very good! Moist and flavorful - will make again!

This was the very best homemade cake I ever made!!

I used 2 sticks butter and 1/2 Cup Crisco, 3 cups sugar, 1 small can of evaporated milk with water added to make 1 cup, and 1 tablespoon of Superior brand Vanilla Butter & Nut Flavoring. Been a ...

My family has made a similar cake for as long as I can remember. It's definitely one of our favorites. We use Superior brand Vanilla, Butter and Nut flavoring which gives the cake a beautiful ...

From around the web