Recipe by Sonja
"A quick, easy butterscotch spice cake. Kids love it!"
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1 (18.25 ounce) package
spice cake mix
1 (3.4 ounce) package
instant butterscotch pudding mix
This is the BEST cake!!!!! Okay....I didnt use butterscotch. I used pumpkin instant pudding. It was incredible! It was spicy with the cinnamon and you could really taste the pumpkin. The cake was moist and so soft. This would be great with a cream cheese frosting or glaze.
I added caramel frosting and a few chopped pecans to decorate the top. It looked nice and my youngest daughter loved it. I was a little disappointed, as the cake itself mostly tasted like the spice cake mix.
Great recipe for the whole family to enjoy! Used a yellow cake mix instead of spice.
I had to make changes only because I didn't have any butterscotch pudding on hand so I used vanilla. I did have butterscotch chips though. First I mixed the pudding mix and cake mix together with a whisk. Then I took out about 2 heaping tablespoons of the mix and tossed a 12 ounce package of butterscotch chips to keep them from sinking in the cake and folded in after I was done mixing all the other ingredients. So we shall see and I will edit when done. Also, subbed half of the water with vanilla nut creamer and added extra spice (cinnamon, nutmeg, ground clove). The batter tasted bomb and I am hoping that transfers to the finished product. I do plan on doing a cream cheese frosting with this cake and I will let you girls know.***on edit***The cake is delicious, I had to fight my hubby for a bite of his piece so I could finish my review ;-)
This cake is very good! I made it exactly as written and topped it (once cooled) with a quick vanilla glaze and red and green cherries. It smelled great while baking and my mother-in-law really enjoyed it. This cake is super simple to make and with the addition of the glaze and cherries it was very festive. Thanks for posting. :)
these kinds of cakes are handy dandy for those who are not cake/pastry bakers (;0)...i realized tho i didn't have butterscotch pudding so i used vanilla and a tsp of almond flavouring...yup good cake...;0)
I did make a few changes to this recipe as I was concerned that lots of the other reviews said it tastes mostly like spice cake and not enough butterscotch. I followed the recipe and ingredients as listed although I used homemade applesauce in place of the oil. Also added a few drops of Butter Vanilla Baking Emulsion (this is a Natural flavoring from Lorann Professional Kitchen) as well as 1 cup of butterscotch chips.
I needed a quick, easy recipe for a potluck at school and this one caught my eye, mainly because I had all of the ingredients in my pantry. I have really been trying to make all of my cakes from scratch, but happened to have a spice mix and a package of butterscotch pudding. This blended together in a few minutes and smelled so good while baking. It came out very moist, but the butterscotch flavor did not come through as much as I had hoped that it would. It just tasted like a spice cake to me. I drizzled a powdered sugar icing over it, which did make for a pretty presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 317
** Calories from Fat: 145
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