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.
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
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!