Butterscotch Cake I

Butterscotch Cake I

43

"A quick to make and quick to bake butterscotch flavored cake."

Ingredients

{{adjustedServings}} servings 178 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
  2. Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
  3. Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

43
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

When it calls for butterscotch pudding, it means already made! This is equal to about four of the serving size cups. I made the mistake of using dry instant pudding mix and once I placed it in...

My seven year old and I made THREE of these this weekend and I am NOT a baker, even with simple mixes. Cooking yes, baking no. Anyways, I thought I'd point out for others who don't know, the s...

i really liked this cake. but the only thing i would say is the problem with the recipe, is the butterscotch chip u have to add. mine all fell to the bottom and ruined the first cake, but then i...