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| by Christina Hitchco*ck
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This Butterscotch cake recipe with streusel topping recipe is a family favorite, handed down from my mother in law. The pudding makes this cake ultra-moist. And, it’s not too butterscotch-y. It goes perfectly with a nice hot cup of coffee!
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A butterscotch coffee cake is the perfect butterscotch cake recipe. The rich deep flavor of the butterscotch coupled with the cinnamon streusel is a winner. Plus, it is so easy as most of the ingredients are from a box.
If you want even more dessert ideas, check here.
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What We Love About This Recipe Butterscotch Cake
Butterscotch cake with pudding guarantees that you are going to have a super moist cake. The brown sugar melting into the cake layer is so sweet and the butterscotch flavor is fantastic. Tender with an excellent crumb. What does pudding make cake moist? See here.
- Easy to Make: This cake is mostly made from a box cake so it is super simple.
- Easy Ingredients: All found in pantry.
- Family Friendly: This cake is so unique in flavor, everyone will love it.
Ingredient Notes
- Butterscotch PuddingMix and Vanilla Pudding: Box Instant pudding is the kind that you need.
- Box Yellow Cake Mix: Any variety that you have on hand or that is on sale works.
- Eggs: Large eggs, Just regular whole eggs work perfectly.
- Brown Sugar: Light brown sugar, packed.
- Pecans: Finely chopped.
- Vegetable Oil: A neutral oil .
Equipment Needed
- 13 X 9 inch pan
- Mixing Bowls
- Standing Mixer or Hand Mixer
- Measuring Cups
- Measuring Spoons
How to Make Butterscotch Cake Recipe
These are the basic steps for making butterscotch cake recipes.Please refer to the recipe card below for more detailed instructions.
STEP 1: PREHEAT OVEN
First, preheat the oven and then in a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs. Mix until combined – about 2 minutes. In a separate bowl, whisk together brown sugar and pecans, stir until combined.
STEP 2: LAYER
Next, spread half of the cake batter into a greased (or parchment paper lined)13×9 cake pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture. Finally, bake. Allow to cool on wire racks.
Prep and Storage Tips For Cake Butterscotch
HOW TO MAKE A BUTTERSCOTCH CAKE AHEAD OF TIME
Freshly baked coffee cake will keep well for 1 week in thefridge when properly stored.
HOW TO STORE THIS BUTTERSCOTCH RECIPE CAKE
When refrigerating, cover with foil or plastic wrap to prevent cake from drying out or place in an airtight cake container.
HOW TO FREEZE THIS BUTTERSCOTCH CAKE RECIPE
After wrapping the cake properly in plastic wrap and foil, the cake should last up to 6 months in the freezer.
Frequently Asked Questions about Butterscotch Cake with Pudding
CAN YOU USE TWO BOXES OF BUTTERSCOTCH INSTANT PUDDING?
Of course, you can use two butterscotch puddings, however, the flavor may be too intense, therefore I recommend one vanilla instant pudding and one butterscotch.
SUBSTITUTE A BUNDT PAN IN PLACE OF THE 13X9 PAN?
Indeed, you can use a bundt pan. Make sure the pan is greased with a tablespoon of unsalted butter and dust with a little all purpose flour to insure that it does not stick.
WHAT IS A COFFEE CAKE?
Coffee cake isa moist, tender cake that is usually topped with some kind of streusel topping. They differ from other cakes because of their streusel topping and because, although they might have a little glaze drizzled on top, they usually are no frosting. No need for cake layers either.
ARE BUTTERSCOTCH AND CARAMEL THE SAME?
The main difference is in the sugar. Caramel is often made with granulated sugar, while butterscotch is made with brown sugar both areincredibly sweet.
Expert Tips for Making This Recipe for Butterscotch Cake
- Add Different Nuts: Walnuts work well for this recipe.
- Sea Salt: On top of the cake, a little sea salt will cut the sweetness.
- Sugar Free: Above all, this recipe is sweet. Therefore, using the sugar free version is a really great switch for this recipe. You won’t even taste the difference. Enhance the vanilla flavor with a little vanilla extract.
- Serve: Can serve with a little butterscotch syrup, sauces such as butterscotch sauce or some vanilla ice cream or or butter.
- Decorate: decorate with a little powder sugar or butterscotch chips, wait until the cake gets to room temperature before decorating.
What to Serve with Butterscotch Pudding Cake
- Stabilized Whipped Cream
- Mocha Latte
- Oreo Hot Chocolate Bombs
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4.67 from 6 votes
Butterscotch Coffee Cake
Yield: 12 servings
Prep: 10 minutes minutes
Cook: 35 minutes minutes
Total: 45 minutes minutes
This Butterscotch cake recipe is a family favorite, handed down from my mother in law. The pudding makes this cake ultra-moist. And, it’s not too butterscotch-y. It goes perfectly with a nice hot cup of coffee!
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Ingredients
- 1 butterscotch pudding, box instant
- 1 vanilla pudding, box instant
- 1 yellow cake mix, box
- 1 cup water
- 1 tsp vanilla
- 1 cup vegetable oil
- 4 eggs
- 1 cup brown sugar, packed
- 1 cup pecans, finely chopped
Instructions
In a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs. Mix until combined – about 2 minutes. In a separate bowl, combine brown sugar and pecans.
Spread half of the cake batter into a greased 13×9 pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
Bake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean.
Expert Tips
- Add Different Nuts: Walnuts work well for this recipe.
- Sea Salt: On top of the cake, a little sea salt will cut the sweetness.
- Sugar Free: Above all, this recipe is sweet. Therefore, using the sugar free version is a really great switch for this recipe. You won’t even taste the difference.
- Serve: Can serve with a little butterscotch syrup or some vanilla ice cream.
Estimated Nutritional Information
Calories: 308kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 342mg | Potassium: 99mg | Fiber: 1g | Sugar: 37g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Author: Christina Hitchco*ck
Course: Dessert
Cuisine: American
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