Reviewed: Feb. 26, 2012

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Dec. 17, 2011

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)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Oct. 3, 2010

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 4, 2010

We really loved this cake once I tweaked it. It's a basic recipe really. I poured in half the batter and added 2/3 cup butterscotch chips to it (so they wouldn't all end up on the bottom if I mixed them in before) then topped with the rest of the batter. You may have good results mixing them throughout; my batter seemed a little thin. I also made a butterscotch glaze for the top. I would also recommend trying a caramel or maple icing with this. It's great with the addition of chips and icing and goes well with coffee. The boyfriend liked it with the blend of spice and butterscotch. I could see that walnuts or pecans might be a nice addition. This cake also freezes well (well-wrapped) glaze and all. If I frosted it, I may wait to frost it after it had dethawed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ACMILANFAN

Cooking Level: Expert

Home Town: Carterville, Illinois, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 20, 2010

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 ;-)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DarlingDash

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: San Diego, California, USA

Reviewed: Jan. 8, 2010

This cake is delicious made with both spice cake mix or yellow cake mix. It is incredibly moist and turns out great every time. I reduce the oven temp to 325 because I use a nonstick bundt pan. I am looking forward to trying this recipe with other flavors of cake and pudding mixes!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kaylasmom

Cooking Level: Professional

Home Town: Holt, Michigan, USA

Reviewed: Dec. 31, 2009

The butterscotch flavor was a little weak so I crushed up some hard butterscotch candies and sprinkled them on top. Family raved about it. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Renee

Cooking Level: Expert

Living In: Dickinson, Texas, USA

Reviewed: Dec. 11, 2009

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. :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 13, 2009

Very easy recipe. Didn't have butterscotch so I used Banana Creme...delicious and moist. Baked in a 9 x 13 for around 30 min.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KGTTE

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Sep. 13, 2008

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.

Was this review helpful? [ YES ]
9 users found this review helpful