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Butterscotch Lunch Box Cake


  • 2 cups whole 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


  • 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 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack.

Nutrition Facts

1 piece: 361 calories, 16g fat (10g saturated fat), 6mg cholesterol, 274mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 4g protein.


Average Rating: 5
  • mdbull4
    Dec 31, 1969

    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 :).

  • Seminoles
    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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