Butterscotch Pudding Cake

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 12 servings
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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


  1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside. 
  2. In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
  3. 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.
  4. 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.
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