Monday, May 13, 2013

Pecan Butterscotch Cake

I came across this easy cake recipe on a blog I enjoy - She's got some great recipes that are not too intimidating, and each one I've tried has tasted great!! This pecan butterscotch cake is so extremely moist with delicious butterscotch flavor. It's not too heavy for spring or summer, but it would also be delicious in the fall with some warm tea or cider. Actually, you can even use this cake as a sweet breakfast treat. It slightly resembles a very moist coffee cake. It's just all-around fantastic. You could even adapt the recipe to any flavor combination you like - maybe chocolate cake & pudding with hazelnuts and chocolate chips or  a strawberry cake with almonds and white chocolate chips. The possibilities are endless and all delicious! I'd love to hear about what combination you try...

Pecan Butterscotch Cake
1 package (3.4 oz) vanilla instant pudding
2 cups milk
1 box yellow cake mix (or any flavor you like as suggested above)
1 package (11 oz) butterscotch chips
1 cup chopped pecans

optional glaze: 1 cup powdered sugar blended with 2 tablespoons butter and 1 to 2 teaspoons milk

Preheat your oven to 350 degrees. Spray a 13 x 9 inch cake pan with non-stick spray (I like Baker's Joy). 

In a large bowl, whisk the pudding and milk together using an electric mixer until it starts to thicken. Allow it to stand for about 5 minutes to thicken a bit more. Fold in the cake mix until combined.

Pour the batter into the prepared pan, spread evenly, and smooth the top with a spatula. Sprinkle the pecans and butterscotch chips over the batter. Bake for 35 minutes. 

If desired, spread a thin layer or drizzle on the glaze immediately when you remove the cake from the oven, allowing the glaze to melt onto the cake. Cool on a wire rack, cut into squares and serve.



recipe from

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