Hornet's Nest Cake

This old-school sheet cake gets its name from the golden, bumpy top created by butterscotch chips and chopped nuts baking right into the surface. The trick? You fold prepared vanilla pudding directly into a yellow cake mix, no eggs or oil needed.

Skip the mixer and you get a thick, fudgy texture closer to a blondie than a traditional cake. Two minutes with a hand mixer lightens things up if you prefer something fluffier. Either way, that butterscotch-studded crust on top does all the talking.

The pudding keeps this cake moist for days, which makes it a solid choice for potlucks and bake sales where it might sit out for a while.

Kitchen Tips

• Let the pudding cool completely before mixing into the cake batter, or the heat will start activating the leavening too early
• No need to grease the pan heavily since the butterscotch chips create a natural release along the edges
• Use pecans or walnuts for the best flavor match with butterscotch
• Store covered at room temperature for up to 3 days; the pudding keeps it from drying out

Variations

• Swap butterscotch chips for chocolate chips and use chocolate pudding for a double-chocolate version
• Add ½ cup shredded coconut on top before baking for a German chocolate twist
• Use a spice cake mix instead of yellow for a fall-flavored take