Butterscotch Pudding Cake Quick And Easy Recipes

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BUTTERSCOTCH PUDDING CAKE



Butterscotch Pudding Cake image

Provided by Sandra Lee

Time 50m

Yield 12 servings

Number Of Ingredients 9

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 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

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

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

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

CREAMY BUTTERSCOTCH PUDDING



Creamy Butterscotch Pudding image

Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup packed dark brown sugar
2 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.

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