Butterscotch Mallow Cake
A moist, flavorful cake featuring butterscotch and marshmallows, perfect for gatherings and dessert lovers seeking a sweet, nostalgic treat with rich caramel notes.
Ingredients
Instructions
- Beat the yellow cake mix, instant butterscotch pudding mix, eggs, Crisco oil, and water together for 4 minutes.
- Stir in miniature marshmallows into the batter.
- Pour the batter into a Bundt pan and bake at 350°F for 40 to 45 minutes.
- Cool the cake for 15 minutes on a cake rack and then remove from the pan.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don’t have Crisco oil, vegetable oil or melted coconut oil can be used as substitutes. To enhance the marshmallow flavor, you can fold in additional miniature marshmallows or use butterscotch chips. This cake is reminiscent of classic American recipes and is perfect for family gatherings.
Serving Suggestions
Serve the Butterscotch Mallow Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. It pairs beautifully with Seashell Super Salad for a balanced meal. This delightful cake is perfect for birthdays or gatherings, and you can also drizzle caramel sauce on top for added sweetness.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. To keep the cake moist, you can cover it with plastic wrap. If you want to reheat individual slices, place them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Mallow Cake contains roughly 588 calories, with 10g protein, 121g carbohydrates, and 7g fat. It is an excellent source of iron (50% of the Daily Value), vitamin A (32% of the Daily Value), and calcium (28% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 706mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of pudding mix?
Absolutely! You can substitute the butterscotch pudding mix with vanilla or chocolate pudding for a different flavor profile. Each variation will give the cake a unique twist while maintaining its moist texture.
What can I do if the cake sticks to the Bundt pan?
To prevent sticking, ensure you thoroughly grease the Bundt pan with oil or butter before pouring in the batter. You can also dust the pan with a bit of flour after greasing. If the cake does stick, gently run a knife around the edges to loosen it.
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Once cooled, wrap it tightly in plastic wrap to keep it fresh. Just be sure to let it sit at room temperature before serving, or warm individual slices if preferred.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).