Best 7 Butterscotch Pudding Layer Cake Recipes

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Indulge in the delightful journey of creating a delectable treat with our ultimate guide to crafting the perfect "Butterscotch Pudding Layer Cake." This luscious cake is a symphony of flavors and textures, where layers of fluffy cake, creamy butterscotch pudding, and velvety frosting come together to form a masterpiece that will tantalize your taste buds and leave you craving for more. Each bite of this heavenly creation promises an explosion of flavors, as the rich butterscotch pudding filling complements the moist and tender cake layers, while the smooth and airy frosting adds a touch of sweetness and elegance.

Here are our top 7 tried and tested recipes!

BUTTERSCOTCH PUDDING LAYER CAKE



Butterscotch Pudding Layer Cake image

If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
3 1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
  • When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g

***** HEAVENLY BUTTERSCOTCH LAYER CAKE *****



***** Heavenly Butterscotch Layer Cake ***** image

Make and share this ***** Heavenly Butterscotch Layer Cake ***** recipe from Food.com.

Provided by comfort_food_rocks

Categories     Dessert

Time 1h25m

Yield 8 generous slices

Number Of Ingredients 10

300 g caster sugar
125 ml cold water
250 ml double cream
400 g cream cheese (at room temperature)
225 g unsalted butter (very soft)
125 g light muscovado sugar
100 g caster sugar (golden or white)
4 large eggs
225 g self raising flour
2 -4 tablespoons double cream

Steps:

  • preheat the oven to 190C, and then start the icing.
  • dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
  • when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
  • dont worry if it seems a little burnt, it will taste fine.
  • take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
  • when all cream has been added, but the pan on the heat again, whisk until all is combined.
  • cool the caramel and put it in the fridge until you need it.
  • to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
  • scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
  • if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
  • but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
  • leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
  • put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
  • beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
  • put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
  • enjoy your cake!

Nutrition Facts : Calories 916.2, Fat 56.3, SaturatedFat 34.5, Cholesterol 270, Sodium 206.7, Carbohydrate 94.6, Fiber 0.9, Sugar 65.4, Protein 11.5

BUTTERSCOTCH PUDDING CAKE



Butterscotch Pudding Cake image

Provided by Sandra Lee

Time 50m

Yield 12 servings

Number Of Ingredients 9

2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O
1 box (18.25-ounce) German chocolate cake mix, Betty Crocker
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips, Nestle
1/4 cup shredded carrot
Vanilla ice cream, Haagen-Dazs

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
  • In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
  • In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
  • Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

BUTTERSCOTCH DELIGHT



Butterscotch Delight image

"This creamy layered dessert is popular whenever I serve it," reports Barbara Edgemon of Belleview, Florida.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 9

1/2 cup cold butter
1 cup all-purpose flour
1 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold milk
2 packages (3.5 ounces each) instant butterscotch pudding mix
1/2 cup coarsely chopped walnuts

Steps:

  • In a bowl, cut butter into flour; stir in the finely chopped walnuts. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. , In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts. Chill until set.

Nutrition Facts : Calories 344 calories, Fat 23g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 238mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERSCOTCH BLISS LAYERED DESSERT



Butterscotch Bliss Layered Dessert image

Four easy layers come together for a fantastic treat that's perfect for cooling down summer nights. Take this to a gathering, and we bet you'll bring home an empty dish! -Janice Vernon, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
Sugar substitute equivalent to 1/2 cup sugar, divided
6 tablespoons butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
3 cups cold fat-free milk, divided
2 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 teaspoon rum extract

Steps:

  • In a small bowl, combine the cracker crumbs, half of the sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray., In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust., In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipped topping and extract; spread over the top. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 136 calories, Fat 8g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 245mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.

BUTTERSCOTCH LAYER CAKE



Butterscotch Layer Cake image

I really love layer cakes and especially ones that look a little rustic and simple. This is a super simple cake for when you want something special to serve for dessert but don't want to be too fussy.

Provided by Miss Erin C.

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 cup water
1 1/4 cups heavy cream
16 ounces cream cheese, at room temperature
1 cup unsalted butter, very soft
7 tablespoons brown sugar
1/2 cup sugar
4 large eggs
1 1/2 cups cake flour
1 teaspoon baking soda
4 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees F.
  • Grease 2 8" round cake pans and line the bottoms with parchment paper.
  • Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
  • Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
  • Cake: Cream the butter and sugars with an electric mixer.
  • Add the eggs one at a time until combined.
  • Add the cake flour and the baking soda and mix until combined.
  • Add the cream 1 Tbls at a time until combined.
  • Divide the batter between the 2 prepared cakepans and smooth the tops.
  • Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
  • Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.

Nutrition Facts : Calories 875.9, Fat 62, SaturatedFat 38.1, Cholesterol 290.4, Sodium 385.8, Carbohydrate 72.2, Fiber 0.4, Sugar 49.5, Protein 10.7

FOUR LAYER DELIGHT



Four Layer Delight image

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Provided by JTEXAS

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 15

Number Of Ingredients 8

½ cup margarine
1 ¼ cups confectioners' sugar, divided
1 cup all-purpose flour
1 ⅛ cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  • Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  • In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  • Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use room temperature ingredients: This will help ensure that your cake batter mixes together smoothly and evenly.
  • Don't overmix the batter: Overmixing can make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Don't open the oven door during baking: This can cause the cake to fall.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

This butterscotch pudding layer cake is a delicious and impressive dessert that is perfect for any special occasion. With its moist and fluffy cake layers, creamy butterscotch pudding filling, and rich chocolate ganache frosting, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfectly. Happy baking!

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