Easy, Yummy Butterscotch Cake
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
Ingredients
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!!!
