Butterscotch Pudding Cake Quick And Easy Food

BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
• Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
• In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
• Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
• Cool in pan 5 to 10 minutes.
• To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.

BUTTERSCOTCH PUDDING CAKE (QUICK AND EASY)

Steps:

• Prepare pudding according to package directions and allow to cool .
• Stir cake mix into pudding and mix well. Batter will be thick.
• Spread batter into greased and floured 9x13x2 baking dish.
• Sprinkle nuts and butterscotch morsel evenly on top of the batter.
• Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
• Can be served with cool whip or ice cream but is great all by itself.

BUTTERSCOTCH SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
• Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

CRUNCHY BUTTERSCOTCH CAKE

Steps:

• By package directions, bake cake in a 13x9x2-inch pan.
• Cool.
• Make pudding by package directions.
• Frost cooled cake and sprinkle with peanut brittle.

PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour tube or 10" bundt pan.
• Combine all ingredients in a large bowl.
• Beat at medium speed with electic mixer for 2 minutes.
• Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
• Cool in pan for 25 to 30 minutes.
• Invert onto serving plate, cool completely.

BUTTERSCOTCH PECAN PUDDING CAKE

Steps:

• Preheat oven to 350.
• Combine brown sugar and 1 tablespoon flour in a small bowl.
• Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
• Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
• Combine milk, butter, and vanilla in a bowl; add to flour mixture.
• Stir just until moist.
• Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
• Pour boiling water over batter (do not stir).
• Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
• Serve warm with whipped topping.
• Garnish with pecans, if desired.