Recipe by Angie Mulholland
"A quick to make and quick to bake butterscotch flavored cake."
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1 (18.25 ounce) package
yellow cake mix
1 1/2 cups
blanched slivered almonds
When it calls for butterscotch pudding, it means already made! This is equal to about four of the serving size cups. I made the mistake of using dry instant pudding mix and once I placed it in the bowl, I realized that the only moisture was from the eggs! So, I had to go and rebuy all of the ingredients again!
But, the other reviews were right when they said that this was easy to make! I suggest using a mixer (the recipe just said to "combine"). It filled my house with a wonderful fragrance and looks and tastes delicious!!!
Do yourself a favor..... skip the chips altogether. It is not worth the hassle. I had to fix the problem. Just leave them out. It is a good tasting cake. Nice and moist. I will make again.
My seven year old and I made THREE of these this weekend and I am NOT a baker, even with simple mixes. Cooking yes, baking no. Anyways, I thought I'd point out for others who don't know, the sugar and the chips won't completely melt, they will carmalize, so don't think you've done something wrong. Also, if you pour all this into a 13 x 9 cake pan it will take about 30 - 35 min. in a 350 degree oven. Everyone who tried this cake loved it. Someone suggested using chocolate cake mix, chocolate pudding, and chocolate chips. Now *there's* death by chocolate! Enjoy!
i really liked this cake. but the only thing i would say is the problem with the recipe, is the butterscotch chip u have to add. mine all fell to the bottom and ruined the first cake, but then i made it again without the chips and it was really good. i say, make it without the chips, they fall to the bottom, and also they make the cake way too sweet.
I LOVED this cake and I can't bake to save my life. A few tips - a lot of people mentioned that the chips fell to the bottom. Toss them in a little bit of flour before folding them into the batter and they will not fall. I made a cream cheese frosting (butter, vanilla, cream cheese and confetioners sugar), and it was DELICIOUS! This is a keeper.
man this was good. instead of butterscotch chips, i used chocolate chips and added only about half of what it's called. the taste was wonderfully complimenting. you can taste everything! all the tastes are working together to make this delicious and easy (cup)cake.
I was a little skeptical about the idea of butterscotch cake, but it was requested for a birthday, so I tried it out. I didn't do the butterscotch chips and I did use frosting instead of sugar, but otherwise followed the recipe, and we LOVED it! Even my husband, who says he hates butterscotch, had two pieces. It was SO moist and good. And no one will realize you cheated and used cake mix, either, it tastes that decadent. : ) Great recipe, thank you so much!! I'm tweaking this to make chocolate cake for a party tomorrow and hoping that will come out just as good.
The pan size is big but there won't be any leftovers! I used Jello pudding mix instead of canned pudding, which I couldn't find. This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 58
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