Easy Butterscotch Cake
Butterscotch pudding mix and butterscotch chips create double the butterscotch flavor in this easy 13x9-inch 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 13x9-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.
Notes
I used Duncan Hines cake mix for this cake. It contains 15.25 ounces, whereas other brands are only 13.25 ounces.
Be sure to use regular cow's milk (skim, 2%, whole are all fine). The pudding doesn't set up with nondairy milk.
You can serve the cake warm, at room temperature, or cold from the fridge. Add whipped cream or a scoop of vanilla ice cream on top if you'd like!
Store leftover cake tightly covered at room temperature or in the fridge. You can also freeze any extra cake for up to two months.
Nutrition
Calories: 329kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 5mgSodium: 348mgPotassium: 96mgFiber: 1gSugar: 31gVitamin A: 68IUVitamin C: 0.1mgCalcium: 119mgIron: 1mg
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