Butterscotch Cake II

Butterscotch Cake II

27 Reviews 7 Pics
Recipe by  KITTEN49

“Easy. Quick. Good.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 10 inch bundt cake



  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.

Share It

Reviews (27)

Rate This Recipe


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.

Erica M.

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!



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!

More Reviews

Similar Recipes

Barbie Doll Cake

Barbie Doll Cake

Neapolitan Bundt Cake

Neapolitan Bundt Cake

Root Beer Float Cake II

Root Beer Float Cake II

Butterscotch Cake I

Butterscotch Cake I

Pink Princess Cake

Pink Princess Cake

Watergate Cake IV

Watergate Cake IV


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Butterscotch Pumpkin Pudding Cake


next recipe:

Root Beer Float Cake II