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Butterscotch Lunch Box Cake Recipe

This recipe has been passed around often at the school where I work as a special education aide. It's easy and turns out moist and delicious.—Sandy Gwinn, Grassy Meadows, West Virginia

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Butterscotch Lunch Box Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-16 Servings

15 30 45

Ingredients

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 package yellow cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped pecans

Directions

In a large saucepan, combine milk and pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cake mix (batter will be lumpy).
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool cake on a wire rack. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 361 calories, 16 g fat (10 g saturated fat), 6 mg cholesterol, 274 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Butterscotch Lunch Box Cake in Country Woman November/December 2004, p35

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(1-1) of 1 reviews

Reviewed on Jun. 26, 2010 by Seminoles

I took this to a small neighborhood potluck today. I figured that with all the desserts there, this wouldn't get much attention. Wrong! It's great. People went back for seconds and thirds. Very easy and absolutely delicious.