NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Butterscotch Cake with Streusel Topping
Butterscotch Cake with Streusel Topping is a family favorite. 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.
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 9x13 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.