The easy Butterscotch Cake comes together in minutes with the help of a yellow cake mix and butterscotch pudding mix. It’s soft, buttery, and full of rich butterscotch flavor in every bite.
This classic Butterscotch Cake is the perfect treat when you’re wanting something sweet AND nostalgic!
It starts with a box of yellow cake mix to keep it easy, plus a box of butterscotch pudding mix. The pudding mix makes the cake extra moist and gives it a rich, almost caramel-like flavor.
It’s made in a 13×9-inch pan so there’s no layers and no frosting, just a delightful topping of butterscotch morsels and pecans. The morsels double down on the butterscotch flavor, and the pecans add the perfect crunch to contrast the soft and tender cake.
As a big fan of butterscotch-flavored treats (like this classic butterscotch fudge and butterscotch bubble bread), I absolutely adored this cake. It’s perfect for a potluck, party, or just an after-dinner treat.
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Ingredients
With just six ingredients, this cake is seriously easy! Make sure you buy the cook & serve variety of pudding (NOT instant).
How to Make an Easy Butterscotch Cake
- Bring the milk and butterscotch pudding mix to a boil, stirring constantly as it heats.
- Combine the butterscotch pudding, cake mix, and oil in a large bowl.
- Transfer to a baking dish and top with butterscotch chips and pecans.
- Bake until a toothpick inserted into the cake comes out clean.
Serving and Storing Suggestions
I loved this cake both warm from the oven AND cold from the fridge. You can also serve (and store) it at room temperature as well.
The whole cake, or just slices of the cake, will freeze well.
To serve, try a scoop of vanilla ice cream on top of warm cake, or a dollop of whipped cream on straight-from-the-fridge cake for a chilled treat!
📖 Recipe
Easy Butterscotch Cake
Ingredients
- 1 (3.5 oz) box cook & serve butterscotch pudding mix (NOT instant)
- 2 cups milk
- 1 (15.25 oz) box yellow cake mix
- ½ cup vegetable oil
- 1 cup butterscotch chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish with cooking spray.
- Combine the butterscotch pudding mix and milk in a saucepan over medium heat. Bring to a boil, stirring constantly.1 (3.5 oz) box cook & serve butterscotch pudding mix, 2 cups milk
- Remove from the heat and pour into a large bowl. Add the cake mix and oil. Mix with a spatula until combined.1 (15.25 oz) box yellow cake mix, ½ cup vegetable oil
- Pour the cake batter until the prepared baking dish. Scatter the butterscotch chips and pecans on top.1 cup butterscotch chips, 1 cup chopped pecans
- Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean or with dry crumbs.
- Let cool before serving.
terrible directions, it says, ” combine with cake mix” ??? do you include the eggs that are on the instructions of the cake mix, do you include everything on the box of the cake mix? I prepared exactly as written by you, it came out an absolute Trainwreck, it was literally a 1/2 thick??? a waist of money!!!!
Hi Lenni, it’s just the dry cake mix that is used. If it came out ½ inch thick, and you prepared it exactly as written, that tells me that your pan was either larger than 13×9 inches, or the cake mix had perhaps expired and the leavening agents were no longer working. I’m sorry this cake didn’t work for you.