Butterscotch Crunch Cake
A buttery, crunchy cake with pockets of butterscotch, perfect for potlucks and family gatherings.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 cup butterscotch pudding mix Instant pudding mix works best for texture
- 4 large eggs
- 1 cup milk Low-fat milk can be used as a substitute
- 1/2 cup vegetable oil
- 1/2 cup butterscotch chips
Topping Ingredients
- 1 cup crushed graham crackers or toffee bits Use graham crackers or toffee bits for crunch
- 1/2 cup whipped cream Can be substituted with vanilla ice cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, combine the yellow cake mix, butterscotch pudding mix, eggs, milk, and vegetable oil. Mix until smooth.
- Fold in the butterscotch chips gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Once cooled, top with crushed graham crackers or toffee bits and a dollop of whipped cream.
- Serve and enjoy!
Notes
For best results, do not skip preheating. If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking. Store leftovers in an airtight container, or freeze slices for later.