It'S A Very Good Cake
A moist and flavorful cake featuring vanilla and butterscotch pudding, nuts, and a rich brown sugar topping, perfect for celebrations or cozy gatherings.
Ingredients
Instructions
- Mix together the yellow cake mix, vanilla instant pudding mix, butterscotch instant pudding mix, oil, water, eggs, and vanilla extract until well combined.
- In a separate bowl, mix the brown sugar, chopped nuts, and vanilla extract.
- Pour the batter into a prepared baking pan.
- Sprinkle the brown sugar mixture evenly over the batter.
- Bake at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. You can also experiment with different types of nuts or omit them entirely for a nut-free version. If you want a more decadent cake, add chocolate chips to the batter. Also, ensure the eggs are at room temperature for better mixing. This cake is similar to American recipes like Gran'S Blonde Brownies.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it with a side of Mixed Salad for a refreshing contrast. For a special touch, drizzle caramel sauce over each slice before serving. It pairs beautifully with Ruth'S Pudding Dessert for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in an oven set to 300°F until heated through. This helps maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of It'S A Very Good Cake contains roughly 1537 calories, with 11g protein, 183g carbohydrates, and 75g fat. It is an excellent source of calcium (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 612mg per serving (27% 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 substitute the yellow cake mix?
Yes, you can use a lemon or white cake mix for a different flavor profile. Just keep in mind that this may alter the overall taste of the cake. Additionally, if you prefer a homemade cake, you can prepare a basic yellow cake from scratch using flour, sugar, baking powder, and butter.
What can I use instead of butterscotch pudding mix?
If you don't have butterscotch pudding mix, you can substitute it with vanilla pudding mix or caramel pudding mix. This will still provide a sweet and creamy texture, although the flavor will be slightly different. You can also make your own butterscotch sauce and swirl it into the batter for a homemade touch.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Baking times can vary based on your oven, so keep an eye on it around the 30-minute mark. Remember, overbaking may result in a dry cake.
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).