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Butterscotch Bonanza Cake



  • 1 (3 3/4 ounce) box instant butterscotch pudding mix
  • 3/4 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1/2 cup flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup margarine or butter, softened
  • 2 egg yolks (reserve whites)


  • 1 package Pillsbury Plus Yellow Cake Mix
  • 1 teaspoon cinnamon
  • 1 cup applesauce
  • 1/3 cup oil
  • 2 egg whites
  • 1 egg


  • 1 envelope whipped topping mix
  • Remaining instant butterscotch pudding mix
  • 1 cup milk


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round plans; line with wax paper and grease and flour bottom again.
  2. Filling: In large bowl, blend 1/2 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed.
  3. Spread into prepared pans.
  4. Cake: In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed.
  5. Pour batter over filling in pans, spreading to cover.
  6. Bake at 350 degrees F for 35 to 45 minutes or until wooden pick inserted in center comes out clean.
  7. Immediately invert pans onto cooling racks; cool layers 10 minutes before removing wax paper.
  8. Cool completely.

Posted by CookinMom at Recipe Goldmine May 14, 2001.

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