Butterscotch Pudding Spice Cake
A rich, moist spice cake infused with butterscotch flavor, topped with crunchy pecans and morsels, perfect for cozy gatherings or dessert lovers seeking warm, sweet comfort.
Ingredients
- 1 pkg. spice cake mix
- 1 pkg. butterscotch pudding (not instant)
- 1 pkg. butterscotch morsels ⓘ
- 1 cup chopped pecans
Instructions
- Heat oven to 350°F while mixing and cooking pudding as directed on the package.
- Remove pudding from heat and add the dry spice cake mix.
- The mixture will be very thick, but this is normal.
- Mix thoroughly and pour into a greased and floured pan.
- Sprinkle with chopped pecans and butterscotch morsels.
- Bake for 30 to 35 minutes.
- Let cool before serving.
Tips & Substitutions
For a richer flavor, try adding a teaspoon of vanilla extract to the pudding mixture. If you don’t have pecans, walnuts or almonds can be used as a substitute. Ensure the pudding is fully cooked before mixing with the cake mix to achieve the right consistency. This cake can also be paired with whipped cream for added creaminess, similar to what you might find in recipes like Imogene'S French Coconut Pie.
Serving Suggestions
Serve this cake warm or at room temperature, optionally drizzling with caramel sauce for extra sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, enjoy it alongside a cup of coffee or tea, making it a perfect dessert for gatherings or a cozy afternoon treat.
Storage & Reheating
Store leftover butterscotch pudding spice cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warm, but be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Pudding Spice Cake contains roughly 173 calories, with 2g protein, 3g carbohydrates, and 18g fat.
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 instant pudding instead of regular butterscotch pudding?
Using instant pudding will alter the texture of the cake, leading to less moisture and a different consistency. It's best to stick with the regular butterscotch pudding as the recipe specifies to achieve the desired flavor and texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the spice cake mix with a gluten-free cake mix. Be sure to check that the butterscotch pudding and morsels are also gluten-free, as some brands may contain gluten.
What should I do if my cake is too dry after baking?
If your cake turns out dry, consider adding a drizzle of butterscotch sauce over each slice before serving. This will add moisture and enhance the flavor. Additionally, next time, check your oven temperature with a thermometer to ensure it's accurate.
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).