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Butterscotch Lunch Box Cake

 Butterscotch Lunch Box Cake
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
12-16 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.