Butterscotch Cake with Streusel Topping is one of my family’s favorites. The pudding in the cake makes it super moist, and it’s not too much butterscotch flavor. I love to enjoy a piece with nice hot cup of coffee.
I love unique and delicious cakes. If you want to try more, check out my hummingbird cake recipe and my sour cream coffee cake bundt.
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Why this Butterscotch Cake Recipe is a Keeper
I love this butterscotch cake because it 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.
- Intense Butterscotch Flavor: It delivers a deeply satisfying butterscotch experience, from the cake itself to the rich, gooey topping. It’s a true butterscotch lover’s dream.
- Perfect Texture Contrast: The moist, tender cake paired with the crunchy, crumbly streusel topping creates a delightful textural contrast that elevates every bite.
- Comfort Food at its Best: It’s a warm, comforting dessert that evokes feelings of nostalgia and home-baked goodness. It’s the perfect treat for cozy evenings or special occasions.
- Easy to Make, Impressive Results: Despite its decadent flavor, it’s surprisingly simple to prepare, making it a reliable recipe for both experienced bakers and beginners.
- Crowd-Pleasing Appeal: The universally loved butterscotch flavor and the satisfying texture make it a hit with everyone, from kids to adults.
- Versatility: This cake is excellent on its own, but also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- The streusel topping elevates a simple cake: The streusel topping really takes a simple cake to the next level.
- It is a comforting dessert: It is a dish that is very comforting, and enjoyable.
Can I Use a Different Size Pan to Make Butterscotch Cake a Layer Cake Recipe with Frosting?
A 9×13 pan can translate to using 2, 9 inch round cake pans to make this recipe into a delicious 2 tier cake. Stack the bottom cake layer on a cake stand, and layer the other on top with a layer of frosting in between. Use the remaining frosting on the outside of the cake.
Pro Tip for Easy Butterscotch Cake Recipe
Before sprinkling it over the cake batter, chill the streusel topping for about 15 minutes. This ensures that the streusel will form crisp, caramelized clumps when it bakes, instead of melting into the batter.
Ingredient Notes and Variation Suggestions to Make this Recipe
To make butterscotch cake recipes, you will need just a few ingredients that can easily be found at the store. This recipe is super easy to customize to make it your own, so try using different ingredients or experimenting with flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Butterscotch Pudding Mix and Vanilla Pudding: Boxed 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.
- Maple Streusel: Use maple syrup in place of some of the sugar in the streusel.
- Frosting: While delicious on its own, a simple glaze with powdered sugar or cream cheese frosting complements the butterscotch flavors beautifully.
- Sour Cream: Adding sour cream to the batter can create a more moist and tender crumb.
How to Make Butterscotch Pudding Cake
This decadent cake comes together in 3 easy steps. It’s so good, this butterscotch recipe will quickly become one of your favorite desserts.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Cake Pan: Preheat the oven to 350℉ and grease a 9×13 baking pan, or line cake pans with parchment paper.
- Combine Ingredients: In a large bowl, combine puddings, cake mix, water, vanilla, oil and eggs. In a separate bowl, combine brown sugar and pecans.
- Assemble Layers of Cake and Bake: Spread half of the batter in the pan, then top the cake layer with half of the pecan mixture. Add the rest of the batter, followed by the remaining pecans. Bake for 30 minutes.
Prep Ahead Suggestions
Prepping ahead of time can really help to save you time and kitchen space if you’re hosting a party.
- Make the Streusel: The streusel can be made ahead of time and stored in an airtight container at room temperature while you make the moist cake.
- Mix the Dry Ingredients: Mix the dry ingredients for the cake ahead of time.
- Make the Cake: Bake the cake a day or two ahead of time and stored as described above. This will allow time to decorate the cake. Make a frosting if desired.
How to Store, Reheat and Use Leftovers
- Storing: Store the cake in an airtight container. It’s best to keep butterscotch cake in the fridge. Feel free to also freeze the cake.
- Reheating: Reheat moist brown sugar cake in the oven at a low temperature until it reaches desired temperature.
- Using Leftovers with Frosting: Enjoy any remaining cake with homemade butterscotch sauce made with melted butterscotch chips, or a salted caramel sauce to frost.
Common Questions About This Recipe
If you’re worried about the streusel burning, you can always add it towards the end of baking.
If you have a dry cake, it could be that there wasn’t enough liquid. Be sure to follow the directions for the correct proportions.
Sure. Instead of instant butterscotch and instant vanilla, try to experiment with different flavors to find your favorite snickerdoodle cake.
Expert Recipe Tips for for Making Butterscotch Cake with Pudding
- Use Quality Butter: The butter in both the cake and streusel contributes significantly to the flavor.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
- Cool Completely: Let the cake cool completely before frosting (if using) or slicing. This prevents it from crumbling and getting crumbs in the frosting.
- Butterscotch Chips: Melt the butterscotch chips and drip them down the edge of the cake.
- Doneness: Cake is done when a toothpick inserted into the center of the cake comes out clean.
- Toast the Streusel: Toasting the nuts or oats in the streusel before adding them enhances their flavor.
- Butterscotch Buttercream: Make a light and fluffy butterscotch frosting for the top of the cake and the sides of the cake.
- Fresh Fruit: A great recipe for cake topped with fresh fruit on top of a layer of frosting is always delicious.
More Recipes You Might Like
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Butterscotch Cake with Streusel Topping
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Ingredients
- 3.4 ounces Butterscotch pudding, 1 box instant pudding
- 3.4 ounces Vanilla pudding, 1 box instant pudding
- 15.25 ounces Yellow cake mix, 1 box
- 1 cup Water
- 1 teaspoon Vanilla
- 1 cup Vegetable oil
- 4 Eggs
- 1 cup Brown sugar, packed
- 1 cup Pecans, finely chopped
Instructions
- Preheat the oven to 350℉ and grease a 9×13 baking pan.
- 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 the greased pan. Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
Christina’s Notes
- Use Quality Butter: The butter in both the cake and streusel contributes significantly to the flavor.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
- Cool Completely: Let the cake cool completely before frosting (if using) or slicing. This prevents it from crumbling and getting crumbs in the frosting.
- Butterscotch Chips: Melt the butterscotch chips and drip them down the edge of the cake.
- Doneness: Cake is done when a toothpick inserted into the center of the cake comes out clean.
- Toast the Streusel: Toasting the nuts or oats in the streusel before adding them enhances their flavor.
- Butterscotch Buttercream: Make a light and fluffy butterscotch frosting for the top of the cake and the sides of the cake.
- Fresh Fruit: A great recipe for cake topped with fresh fruit on top of a layer of frosting is always delicious.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This recipe is delicious! Just a note: I added 1 1/2 tsp cinnamon and one cup mini chocolate chips to the streusel. I used a bundt pan and had to adjust the baking time to between 55 and 60 minutes. It came out moist and full of flavor.
Sounds great!
Please say the size of the instant beans xed pudding mix that you use. Is it the 3.5 oz size package? Thank you!
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.
In your notes, you make a comment about the quality of the butter in the streusel and the cake, but there is no butter listed in the recipe?
You can use melted butter in place of the oil in the recipe. It is just a matter of preference.
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! 🙂