Butterscotch Pudding Cake Recipes

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.

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.

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.