Butterscotch Pecan Pudding Cake Recipes

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BUTTERSCOTCH PECAN DESSERT

Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 8



Butterscotch Pecan Dessert image

Steps:

  • Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

BUTTERSCOTCH PECAN PUDDING CAKE

Make and share this Butterscotch Pecan Pudding Cake recipe from Food.com.

Provided by L DJ3309

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13



Butterscotch Pecan Pudding Cake image

Steps:

  • Preheat oven to 350.
  • Combine brown sugar and 1 tablespoon flour in a small bowl.
  • Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
  • Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
  • Combine milk, butter, and vanilla in a bowl; add to flour mixture.
  • Stir just until moist.
  • Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
  • Pour boiling water over batter (do not stir).
  • Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
  • Serve warm with whipped topping.
  • Garnish with pecans, if desired.

Nutrition Facts : Calories 633.3, Fat 28.3, SaturatedFat 19.8, Cholesterol 13, Sodium 347.3, Carbohydrate 92.5, Fiber 1.3, Sugar 69.3, Protein 5

3/4 cup packed dark brown sugar
1 tablespoon flour
1 1/4 cups flour
3/4 cup granulated sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
16 ounces Cool Whip (thawed)
chopped pecans (optional)

BUTTERSCOTCH-PECAN BREAD PUDDING

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 9



Butterscotch-Pecan Bread Pudding image

Steps:

  • Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.

9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large eggs
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Whipped cream and butterscotch ice cream topping

BUTTERSCOTCH POUND CAKE

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Provided by terilk1

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h20m

Yield 16

Number Of Ingredients 9



Butterscotch Pound Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
  • Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
  • Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
  • Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  • Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g

1 ½ cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST

For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Serves 10 to 12

Number Of Ingredients 16



Butterscotch Pie with Pecan-Shortbread Crust image

Steps:

  • Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
  • In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
  • Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
  • Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
  • Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
  • To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

1 cup pecan halves
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg yolk
1 cup firmly packed dark-brown sugar
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
1 2/3 cups whole milk
3 tablespoons unsalted butter
48 pecan halves
2 tablespoons sugar
1/4 teaspoon kosher salt
1 tablespoon whisked egg white (from 1 large egg)

BUTTERSCOTCH PECAN BUNDT CAKE

Well you may have figured out that I make lots of bundt cakes! I have 40+ different shape bundt pans so it is a lot of fun making them. I like starting with a boxed mix and getting creative. I am a professional baker so I bake daily. I even bake for a program that feeds 70-100 people every Monday, one of my favorite things to...

Provided by Susan Bartley

Categories     Cakes

Time 1h15m

Number Of Ingredients 12



Butterscotch Pecan Bundt Cake image

Steps:

  • 1. Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan, or 2 6 cup loaf pans. I use flour no stick spray.
  • 2. Combine first 5 ingredients in mixer and blend on slow for 30 seconds. Continue to mix on medium for 2 minutes. Be careful not over mix.
  • 3. Mix in chips and pecans by hand. Spoon into baking pan and spread to level. Bake for 5-60 minutes or till tooth pick comes out clean.
  • 4. Let cake cool in the baking pan for 20 minutes, then invert onto serving dish. While cake is cooling make the pour over icing.
  • 5. In sauce pan combine chips and sweetened condensed milk, and warm over low heat till chips melt and mixture is smooth. Add vanilla and drizzle over cake while cake is still warm. Sprinkle top with chopped pecans and serve. This will get you rave reviews!

1 box butter pecan cake mix
1 box 3.4 oz instant butterscotch pudding
3 eggs
1 c buttermilk
1/2 c butter, unsalted (1 cube)
1 c butterscotch chips
3/4 c pecans, in pieces
ICING
1 c butterscotch chips
7 oz sweetened condensed milk (1/2 a can)
1/4 c finely chopped pecans
1 Tbsp pure vanilla extract

BUTTERSCOTCH PUDDING CAKE

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



Butterscotch Pudding Cake image

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

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

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