Butterscotch Cake

This was a last-minute invention/experiment. I have a bunch of butterscotch pudding mix (brought back from the states 3 years ago) and wasn't sure what to do with it all. This cake was the first step in getting rid of that stuff! My kids and their friends really liked this moist, slightly rich cake. Hope you like it too. Regards, Cookin' Dad

I think this cake is even better the second day; it has a much stronger butterscotch flavor.



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 small package butterscotch pudding (reserve 2 tablespoons for frosting)
  • 2 cups granulated sugar
  • 1/2 cup (1 stick) butter (no substitutions)
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • 1/2 cup (1 stick) butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 tablespoons butterscotch pudding mix


  1. Heat oven to 350 degrees F.
  2. Cake: Sift dry ingredients together (salt, flour, baking powder and pudding mix). Set aside.
  3. Cream butter and sugar and then add eggs one at a time, beating well after each addition.
  4. Alternately add flour and milk to this mixture, starting with flour mixture and ending with it. Be sure to mix well.
  5. Stir in vanilla extract and pour batter into well-greased and floured 8-inch or 9-inch square (have this size in Taiwan) baking pan.
  6. Bake for about 45-50 minutes or until done.
  7. Frosting: Cream ingredients together. Add a little extra milk or place in refrigerator if it is too thin (mine came out perfectly).
  8. Frost the cake once it is completely cooled.

Source: Posted by Cookin' Dad 4/21/01 1:17:39 am

Posted by LladyRusty at Recipe Goldmine May 26, 2001.

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