Bundt Cake #2: Butterscotch

This butterscotch version was my first mix and match.  I guess you could say this is where my obsession passion began.  I have made this recipe over a dozen times for a wide variety of people.  You know what the number one response is that I get?  “I don’t even like butterscotch but this is so good!”  I’m telling you…even if you think you don’t like butterscotch, you’ll like this cake.  Super moist…super yummy…it’s my hubby’s favorite version (well…so far at least…he’s only sampled about 20 of the 52 versions I’ve made).  You can leave this cake unfrosted for a little brunch bite or add my quick frosting for something a little more decadent.  Enjoy!
This is how you mix and match it…butterscotch pudding and butterscotch chips.
Shopping List
1 box of yellow cake mix
1 small instant vanilla pudding
1 small instant butterscotch pudding
1/2 cup veggie oil
1 1/4 cups water
4 eggs
1/2 cup butterscotch chips
1 can store bought of vanilla frosting
1/2 cup of butterscotch ice cream topping
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Add in butterscotch chips.  Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling.   
To make the frosting simply stir your butterscotch topping right into your vanilla frosting,  Swirl together and frost your cooled cake. Simple as that!
Now you see how a girl can become obsessed with an idea like this…enjoy!
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  • Sheaffer, Chris, Scout, and baby Carter September 4, 2011 at 3:44 pm

    Funny you should mention breakfast….when I took the entire cake down to the ranch that weekend, I think I had a piece for breakfast 3 mornings in a row. Breakfast of Champions! 🙂 p.s. I miss our random texts and phone calls. Please come back from wherever you are.

  • The Vaughans September 9, 2011 at 5:15 pm

    I just baked this for breakfast for BFG this Sunday! Hopefully it turned out as good as it sounds 🙂

  • Maddie June 5, 2012 at 2:08 am

    I made this cake for a harry potter party. I wanted to make a butter beer trifle. I used your recipe, but substituted vanilla cream soda for water. You're right…scrumptidelptious! Perhaps next you could add a mudslide one to your repertoire? Keep on baking. I love it!

  • Anonymous July 27, 2013 at 11:36 am

    Mixed and matched this recipe today! I had caramel pudding and caramel chips on hand, so that's what I used. And it turned out scrumptious! Thank you!

  • Anonymous September 29, 2014 at 7:23 pm

    This was truly a delicious cake! No frosting needed. My daughter seems to have a bit of an allergy to butterscotch, her mouth became a little swollen, but that still didn't stop her from eating some the next day. Very delicious people!!

  • Carmen July 11, 2016 at 7:47 am

    This cake is amazing — moist and keeps for days (if it is even around for that long!) — it’s the most requested bundt cake at our house! 🙂