Butterscotch Lunch Box Cake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-16 servings


  • 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

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.


  1. 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).
  2. 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.
Originally published as Butterscotch Lunch Box Cake in Country Woman November/December 2004, p35

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Reviewed Mar. 4, 2014

"Delicious & moist! I was unsure on the consistency so I added 2 eggs. It got high, but didn't overflow. I might use just 1 egg next time. Anyway, it was fabulous! On the top I used a lesser amount of chips & added coconut & dark chocolate shavings :)."

Reviewed Jun. 26, 2010

"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."

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