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Butterscotch Pudding Cake

Duncan Hines Recipe shared by:
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Butterscotch pudding and butterscotch chips yield a decidedly sweet and succulent cake when combined with our Duncan Hines Classic Yellow Cake Mix.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12 squares
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 (3.4 oz.) package butterscotch instant pudding and pie filling
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1⅓ cups water
  • 1 cup butterscotch chips, chopped
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13x9-inch pan.
  2. Combine cake mix, pudding mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan. Sprinkle with butterscotch chips and pecans.
  4. Bake 35 minutes or until toothpick inserted in center comes out clean.
  5. Cool cake on wire rack for 25 minutes.

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Tips

Salt

Salt

Salt is not always bad...if you leave it out of your yeast breads, they will rise too high and possibly collapse. Even just a teaspoon can do the trick!


Knead cake mix packet

Knead cake mix packet

If I remember before I open the package, I knead the lumps out. Mixing usually takes care of them but kneading makes it more likely to be completely smooth. Also, my mother taught me to tap the bottom of the pan with batter several times and watch air holes come to the top and break before putting in oven.





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