Butterscotch Peach Snack Cake Recipe 495

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BUTTERSCOTCH SNACK CAKE



Butterscotch Snack Cake image

This is a great, super simple, recipe from my friend Kristen. I make it often for BBQ's. It always is gone!

Provided by Little Suzy Homemak

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 5

2 cups milk
3 1/2 ounces butterscotch pudding mix, cook and serve type
1 (18 ounce) box yellow cake mix
12 ounces butterscotch chips
3/4 cup pecans, chopped

Steps:

  • Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
  • Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.

Nutrition Facts : Calories 245.8, Fat 11.7, SaturatedFat 5.3, Cholesterol 3.9, Sodium 194.7, Carbohydrate 33, Fiber 0.7, Sugar 22.6, Protein 2.7

BUTTERSCOTCH PEACH SNACK CAKE RECIPE - (4.9/5)



Butterscotch Peach Snack Cake Recipe - (4.9/5) image

Provided by melissaf

Number Of Ingredients 15

1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream
12-ounce package butterscotch chips, divided
3 cups peaches, peeled, finely diced
1 cup pecans, finely chopped
3 tablespoons whipping cream, half-and-half or evaporated milk

Steps:

  • Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with cooking spray. In a large mixing bowl combine butter, sugars, eggs, vanilla, baking powder, baking soda, cinnamon, salt, and sour cream. Mix with an electric mixer until creamy. Add flour, 1 cup butterscotch chips, peaches and pecans and stir with a wooden spoon to combine. Pour cake batter into prepared baking dish. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely before drizzling with icing. To make icing: Combine remaining 1 cup butterscotch chips with cream in a small saucepan over low heat. Stir constantly until the morsels melt and mixture is smooth. Drizzle glaze over cake.

BUTTERSCOTCH SNACK CAKE



Butterscotch Snack Cake image

Handy pantry ingredients , including cake and pudding mixes, are the key to this moist, golden cake from Joanie Ward of Brownsburg, Indiana. It has a chewy, nutty topping and big butterscotch flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 5

1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
2 cups milk
1 package yellow cake mix (regular size)
1 package (11 ounces) butterscotch chips
1/2 cup chopped pecans or walnuts

Steps:

  • In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 307 calories, Fat 13g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 264mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING



Old-Fashioned Butterscotch Cake with Penuche Frosting image

My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 16

1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 cup chopped pecans
PENUCHE FROSTING:
1/2 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.

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