Butterscotch Cake II

Butterscotch Cake II

28
KITTEN49 0

"Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe."

Ingredients {{adjustedServings}} servings 317 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
  4. Sprinkle with confectioners sugar before serving.
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Reviews 28

  1. 30 Ratings

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naples34102
6/10/2010

I'm probably not the best person to review a recipe for Butterscotch Cake since I'm not a fan of butterscotch - it's difficult to be objective. That said, I took into consideration a couple of reviewers' comments - the cake was dry, the cake wasn't butterscotchy enough - and made a couple of changes to address them. To add more butterscotch flavor I used a butter pecan cake mix (just so happened to have one on hand) and substituted 1/4 cup of butterscotch schnapps for part of the milk called for. An alternative might be to add some Watkins caramel flavoring or rum extract, maybe a teaspoon. I couldn't see the point of using egg whites and wasting four egg yolks - this isn't a white cake. So I used whole eggs - two instead of the four egg whites called for and a third for added moistness. While the cake was cooling I kind of just winged it and threw together a butterscotch glaze using butterscotch chips, heavy cream, and just a little butter and corn syrup (for gloss). The verdict? The small changes must have worked because it's moist and butterscotchy, so butterscotch lovers (like Hubs) will be pleased!

Erica M.
4/5/2008

Love this recipe! So easy and quick! I don't care for the confectioner's sugar, so I used melted cream cheese frosting as a drizzle topping, delicious!

HANNAHBANANA32
12/2/2003

I've tried several butterscotch cake recipies and this is the best. This cake is very easy and very impressive. I like to add a glaze made with melted butterscotch chips. This is definitely one to try!