Butterscotch Pumpkin Pudding Cake Recipes

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

BUTTERSCOTCH PUDDING CAKE

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 PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.

BUTTERSCOTCH PUDDING CAKE

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.

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.