This Butterscotch cake recipe with streusel topping recipe is a family favorite, handed down from my mother in law. The pudding makes this cake ultra-moist. And, it’s not too butterscotch-y. It goes perfectly with a nice hot cup of coffee!
A butterscotch coffee cake is the perfect butterscotch cake recipe. The rich deep flavor of the butterscotch coupled with the cinnamon streusel is a winner. Plus, it is so easy as most of the ingredients are from a box.
If you want even more dessert ideas, check here.
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What We Love About This Recipe Butterscotch Cake
Butterscotch cake with pudding guarantees that you are going to have a super moist cake. The brown sugar melting into the cake layer is so sweet and the butterscotch flavor is fantastic. Tender with an excellent crumb. What does pudding make cake moist? See here.
- Easy to Make: This cake is mostly made from a box cake so it is super simple.
- Easy Ingredients: All found in pantry.
- Family Friendly: This cake is so unique in flavor, everyone will love it.
Ingredient Notes
- Butterscotch Pudding Mix and Vanilla Pudding: Box Instant pudding is the kind that you need.
- Box Yellow Cake Mix: Any variety that you have on hand or that is on sale works.
- Eggs: Large eggs, Just regular whole eggs work perfectly.
- Brown Sugar: Light brown sugar, packed.
- Pecans: Finely chopped.
- Vegetable Oil: A neutral oil .
Equipment Needed
- 13 X 9 inch pan
- Mixing Bowls
- Standing Mixer or Hand Mixer
- Measuring Cups
- Measuring Spoons
How to Make Butterscotch Cake Recipe
These are the basic steps for making butterscotch cake recipes. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREHEAT OVEN
First, preheat the oven and then in a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs. Mix until combined – about 2 minutes. In a separate bowl, whisk together brown sugar and pecans, stir until combined.
STEP 2: LAYER
Next, spread half of the cake batter into a greased (or parchment paper lined)13×9 cake pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture. Finally, bake. Allow to cool on wire racks.
Prep and Storage Tips For Cake Butterscotch
HOW TO MAKE A BUTTERSCOTCH CAKE AHEAD OF TIME
Freshly baked coffee cake will keep well for 1 week in the fridge when properly stored.
HOW TO STORE THIS BUTTERSCOTCH RECIPE CAKE
When refrigerating, cover with foil or plastic wrap to prevent cake from drying out or place in an airtight cake container.
HOW TO FREEZE THIS BUTTERSCOTCH CAKE RECIPE
After wrapping the cake properly in plastic wrap and foil, the cake should last up to 6 months in the freezer.
Frequently Asked Questions about Butterscotch Cake with Pudding
Of course, you can use two butterscotch puddings, however, the flavor may be too intense, therefore I recommend one vanilla instant pudding and one butterscotch.
Indeed, you can use a bundt pan. Make sure the pan is greased with a tablespoon of unsalted butter and dust with a little all purpose flour to insure that it does not stick.
Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping. They differ from other cakes because of their streusel topping and because, although they might have a little glaze drizzled on top, they usually are no frosting. No need for cake layers either.
The main difference is in the sugar. Caramel is often made with granulated sugar, while butterscotch is made with brown sugar both are incredibly sweet.
Expert Tips for Making This Recipe for Butterscotch Cake
- Add Different Nuts: Walnuts work well for this recipe.
- Sea Salt: On top of the cake, a little sea salt will cut the sweetness.
- Sugar Free: Above all, this recipe is sweet. Therefore, using the sugar free version is a really great switch for this recipe. You won’t even taste the difference. Enhance the vanilla flavor with a little vanilla extract.
- Serve: Can serve with a little butterscotch syrup, sauces such as butterscotch sauce or some vanilla ice cream or or butter.
- Decorate: decorate with a little powder sugar or butterscotch chips, wait until the cake gets to room temperature before decorating.
What to Serve with Butterscotch Pudding Cake
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Butterscotch Coffee Cake
Ingredients
- 1 butterscotch pudding, box instant
- 1 vanilla pudding, box instant
- 1 yellow cake mix, box
- 1 cup water
- 1 tsp vanilla
- 1 cup vegetable oil
- 4 eggs
- 1 cup brown sugar, packed
- 1 cup pecans, finely chopped
Instructions
- In a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs. Mix until combined – about 2 minutes. In a separate bowl, combine brown sugar and pecans.
- Spread half of the cake batter into a greased 13×9 pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
- Bake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean.
Video
Expert Tips
- Add Different Nuts: Walnuts work well for this recipe.
- Sea Salt: On top of the cake, a little sea salt will cut the sweetness.
- Sugar Free: Above all, this recipe is sweet. Therefore, using the sugar free version is a really great switch for this recipe. You won’t even taste the difference.
- Serve: Can serve with a little butterscotch syrup or some vanilla ice cream.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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The butterscotch coffee cake was delicious. I really like starting recipes with a cake mix, so easy.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
You mentioned cinnamon in your introduction, but I don’t see it in the recipe. Is there suppose to be cinnamon added to the brown sugar and nuts?
No cinnamon in this recipe. But you could add some if you’d like. I’d add 1-2 teaspoons depending on your tastes.
mmmm. butterscotch. nothing like it. i think walnut would pair better than pecans for this…
thanks for linking to creative juice! can’t wait to see what else comes out of your kitchen this week…
Butterscotch = yummy!! Happy to be a new follower. I invite you to link up any & all of your delightful creations to The Homespun Bake Shop @ The Tattered Tag. It’s a great new place for delicious inspiration.
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Looks yummy! I love the idea behind your blog because I HATE trying new recipes. I swear it takes about 10 tries to find one keeper, so thanks for doing all the hard work for us 🙂
Why, you’re very welcome! It’s my pleasure! THanks for stopping by and be sure to come back soon! 🙂
If I try it, I guess my edition would be using muscovado instead of brown sugar, and plain nuts or cashew nuts since I don’t have walnuts nor pecan. 🙂
FTF #21.
can’t resists this one…thanks for sharing your recipe, i agree its a keep! love to do it someday! have a great day! 🙂
PinayMum – Mommy’s Life Around…
That cake looks AWEESOME! Thank you for sharing the recipe!
Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!
AllieMakes.Blogspot.com
This looks so delicious! I love that you were able to make it with the sugar free pudding mix. My inlaws are diabetic and I’m sure they would love this. Thank you so much for sharing this with us for Inspiration Friday At The Picket Fence!
Heather
ooh that does sound yummy and moist…thanks for sharing at fridays unfolded!
blessings,
alison
stuff and nonsense
I love the flavor of Butterscotch… this looks like a keeper!
Another Friday’s Favorite for sure 🙂
Visiting here from FTF #36…
Being a self confessed coffee addict, I think this is a must try for me, actually I am craving for it now at this time of the day (1:15AM)…reminds me to grab a cup of coffee now.
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Brown Pinay
My Point of View
GCircles
PartyPreppies
The butterscotch sounds yum… 🙂
Tnx for linking up at my party this weekend! 🙂