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.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
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
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Butterscotch Cake with Streusel Topping
Video
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
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.
I love butterscotch so this is going on my “to try” list for sure!
I am a new follower – I saw you at Mangoes and Chutney’s link – I hope you’ll join me over at Create With Joy!
Ramona
http://create-with-joy.blogspot.com
yummo! Thanks for linking up to Mad Skills Monday!
I’ve always been taught that if I couldn’t say something nice, then I shouldn’t say anything at all. I like the idea of this cake and it’s flavors. I’m not one to use a lot of processed foods, but I don’t abandon them totally either. I just watch what I use. That’s a personal choice. I’m sorry that you received such a rude comment earlier.
thanks for the tip on using sugar free pudding mix…it is a great way to reduce the sugar. your cake looks perfect! thank you for sharing it and the great tip with tuesday night supper club.
Oh yum! Can I have a slice?!
Thanks for sharing and linking up!
That cake looks delicious! I found your blog through Frugal Friday, and I must say that I really like it. :0) What a great idea to test the recipes you find and let us know if they really are good for not before we try them.
Oh, I’ll have to try this! I love the butterscotch pudding idea! Thanks for the tip about sugar-free, I will be sure and use that when I try it. I’ll have to make it soon. Thanks for linking up to Making Your Home Sing Monday!
This sounds great! I shared a wonderful muffin recipe today on my site…check it out. Can’t wait to follow along for more of your recipe posts.
I’ll be sure to take a look! Thanks for sharing! 🙂
sounds delicious and I love the idea of substituting the walnuts
What size are the puddings supposed to be?
I believe it’s 3.4 ounce (regular pudding). I’m not sure what the weight of the SF version is. It’s the smaller/regular size box. I hope this helps, but if you have any other questions, please let met know! 🙂
Thanks for reading!
What a beautiful cake – it looks and sounds delicious! I love butterscotch!
This sounds amazing! 🙂 Love to make cakes!
I am visiting form Delicious Dishes. This looks spectacular! Oh my…I can’t wait to give it a try. Scrumptious indeed!
Thanks so much for linking to THIS WEEK’S CRAVINGS ROMANTIC DINNERS! We appreciate it! Don’t forget to come back next week for a St. Patrick’s Celebration “GREEN FOOD”!
http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS
Well, I left out the most important part… that it looks and sounds delicious! You’ll have to forgive me… I haven’t felt well earlier today so I guess I’m not thinking too clearly either. I would have stopped by earlier to comment otherwise!
Thank you for sharing at
Make a Food-“e”-Friend Monday! I hope you will add us to your Monday list, and I hope to make it to your Thursday party. Have a great week! 🙂
This is all made with processed packaged junk.I wouldn’t eat it.
Mmmm- I LOVE butterscotch! Would love to enjoy this with a great cup of coffee. Thanks for sharing at Gettin’ Krafty With It!
Ooooh, this looks wondeful! I would make this now except for I am dieting and I’m not sure I could eat just one piece!
visiting from allaboutmommies.blogspot.com
Ooh This sounds yummy! My son loves butterscotch, thanks for sharing. 🙂
Hi, just wanted to let you know about the recipe linky at The Blog Entourage today. Come and link up with a recipe post!
http://theblogentourage.blogspot.com/2011/03/meals-on-monday.html