Easy Butterscotch Cake Recipe

A slice of butterscotch cake on a plate and ready to serve.

5 from 1 vote

A moist white cake is made even better when filled with butterscotch pudding and topped with whipped cream, butterscotch caramel and butterscotch chips.

Prep Time25

Cook Time35

Cool Time & Chill Time2

Total Time3

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

Cake

1 box white cake mix {15.25 ounces}
4 large eggs
¾ cup milk
½ cup vegetable oil
¼ cup sour cream

Butterscotch Pudding Mixture

1 box instant butterscotch pudding mix {3.4 ounces}
2 cups milk

Toppings

8 ounces whipped topping
¼ cup butterscotch caramel
⅓ cup butterscotch chips

Instructions

Cake

Preheat the oven to 350 degrees. Prepare a 9x13 baking pan by spraying it with nonstick cooking spray.
In a large bowl combine cake mix, eggs, milk, vegetable oil and sour cream. Mix until you have a thick batter. Pour into the prepared pan and spread into an even layer. Bake for 30-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
Once you remove the cake from the oven, wait 3-4 minutes. Take the handle of a wooden spoon and poke holes all over the top of the cake without going all of the way to the bottom. Allow the cake to cool completely.

Butterscotch Pudding Mixture

Once the cake has cooled, combine the pudding mix and milk. Whisk until thick. Add the pudding to a piping bag {or zipper bag} and pipe the pudding into the holes of the cake. Take any remaining pudding and spread over the top of the cake.

Toppings

Finally, top the cake with whipped topping, butterscotch caramel and butterscotch chips. Refrigerate for at least 1 hour, cut into squares and serve. Store leftovers in the refrigerator for up to 4 days.

Notes

Work quickly when adding the pudding to the cake. Pudding can set up quickly, so be sure to fill the holes fast.
Allow the cake to cool completely before adding the butterscotch pudding. If you try to do this step while it is warm, the pudding will melt.
Add the butterscotch mixture to a piping bag. This will ensure that the pudding is evenly distributed into the holes of the cake.
Chill the cake before serving. This time in the refrigerator will set the pudding. It also gives the cake a fabulous texture.

Variations:

Cake Mix: Try using a different flavor cake mix, using a spice or chocolate cake mix for the base would both be super delicious.

Topping: Whipped topping {or whipped cream} is an easy addition but you could also add frosting. Try vanilla or chocolate frosting on top of the cake. Cream cheese frosting and creamy butterscotch frosting would both be a delicious option. A caramel sauce can be used in place of the butterscotch if you are unable to find it.

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