Butterscotch Snack Cake
Handy pantry ingredients , including cake and pudding mixes, are the key to this moist, golden cake from Joanie Ward of Brownsburg, Indiana. It has a chewy, nutty topping and big butterscotch flavor.
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
35 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
- 2 cups milk
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (11 ounces) butterscotch chips
- 1/2 cup chopped pecans or walnuts
DIRECTIONS
In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.