The title says it ALL! Very quick to prepare and everyone loves it. Serve with vanilla or butter pecan ice cream!
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minIngredients
1 pkg. yellow cake mix (Pudding in the mix is okay)
1 pkg. butterscotch instant pudding (I use no fat, no sugar variety)
2 cups milk (I use non-fat.)
2 eggs or equivalent in eggbeaters (1/2 cup)
1 6oz. package of butterscotch chips
Caramel sundae topping (I use fat free variety)
½ pkg. Glazed Pecans (Pecan Pie flavor)--- new product by Emerald of Calif.
Vanilla ice cream or whipped cream
Directions
- Prepare pudding mix in bowl with milk as directed. Stir in cake mix. Beat in eggs, adding one at a time.
- Pour into greased and floured 13 x 9 inch baking pan.
- Sprinkle with butterscotch chips (morsels)
- Bake at 350℉ (180℃) until cake pulls away from side of pan….about 35 to 40 minutes.
- Dribble caramel topping over warm cake.
- Sprinkle on glazed pecans.
- When cool, serve with ice cream or whipped cream. Yummy!!!
Comments
A shout out to my friend, Garrett, who loves this cake. Celebrations with Garrett often include this cake!