Butterscotch Pudding Cake Quick And Easy Recipes

BUTTERSCOTCH PUDDING CAKE

Butterscotch Pudding Cake image

Provided by Sandra Lee

Time 50m

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips, Nestle
1/4 cup shredded carrot
Vanilla ice cream, Haagen-Dazs

Steps:

Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

BUTTERSCOTCH PUDDING LAYER CAKE

Butterscotch Pudding Layer Cake image

If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
3 1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g

BUTTERSCOTCH PUDDING CAKE (QUICK AND EASY)

Butterscotch Pudding Cake (Quick and Easy) image

I got this from a friend at church. I thought she had slaved for hours preparing this wonderful cake. Just proves once more, it is the simple things in life that are good. Take this to your next pot-luck dinner party and you will be swamped with requests for your secret recipe.

Provided by Chef Larz in Pennsb

Categories < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 1/2 ounce) box butterscotch pudding mix (4 serving box, cooked, not instant)
1 (18 1/4 ounce) box yellow cake mix (ounces may vary with brand, use 1 average cake mix)
1 (12 ounce) package butterscotch chips
1 cup chopped nuts (walnuts, pecans, etc)

Steps:

Prepare pudding according to package directions and allow to cool .
Stir cake mix into pudding and mix well. Batter will be thick.
Spread batter into greased and floured 9x13x2 baking dish.
Sprinkle nuts and butterscotch morsel evenly on top of the batter.
Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
Can be served with cool whip or ice cream but is great all by itself.

Nutrition Facts : Calories 406.4, Fat 19.1, SaturatedFat 8.4, Cholesterol 0.9, Sodium 384.1, Carbohydrate 55.5, Fiber 1.5, Sugar 38.2, Protein 4.5

BUTTERSCOTCH PUDDING CAKE

Butterscotch Pudding Cake image

This recipe is for your 5 quart slow cooker- and comes from Family Circle Magazine Recipe. It's moist-and creamy. This is so good- your friends and family won't believe you made it in a slow cooker!

Provided by Pat Duran

Categories Spreads

Time 2h45m

Number Of Ingredients 15

Ingredients

CAKE:
1 c all purpose flour
3 oz pkg. cook-and-serve butterscotch pudding mix,not instant
1/4 c granulated sugar
2 tsp baking powder
1/4 tsp salt
3/4 c milk
2 Tbsp canola oil
1 Tbsp vanilla
1/2 c butterscotch chips
TOPPING:
3 Tbsp butterscotch ice cream topping
1/2 c granulated sugar
1 1/3 c boiling water
cool whip

Steps:

1. Coat the 5 quart slow cooker bowl with nonstick cooking spray. --- Cake: In medium-size bowl. whisk together the flour, dry pudding mix and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl. --- Topping: In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on High for about 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with thawed topping.

BUTTERSCOTCH PUDDING CAKE

Butterscotch Pudding Cake image

Make and share this Butterscotch Pudding Cake recipe from Food.com.

Provided by Barb in WNY

Categories Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons butter, softened
1 teaspoon vanilla
1 (3 1/2 ounce) package butterscotch pudding mix (not instant)
2 cups very hot water

Steps:

Heat oven to 350°F.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
Cool in pan 5 to 10 minutes.
To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.

Nutrition Facts : Calories 132.9, Fat 3.4, SaturatedFat 2, Cholesterol 9.3, Sodium 226.4, Carbohydrate 23.7, Fiber 0.4, Sugar 12, Protein 2.1

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