Butterscotch Pumpkin Pudding Cake Recipes

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BUTTERSCOTCH PUMPKIN PUDDING CAKE



Butterscotch Pumpkin Pudding Cake image

This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar.

Provided by Kellie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 12

Number Of Ingredients 8

cooking spray
1 (18.25 ounce) package white cake mix
1 cup canned pure pumpkin
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs, beaten
¼ cup water
¼ cup canola oil
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
  • Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 42.5 g, Cholesterol 62 mg, Fat 11.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 479.3 mg, Sugar 29.7 g

BUTTERSCOTCH AND PUMPKIN PUDDING



Butterscotch and Pumpkin Pudding image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (4 ounce) package sugar-free instant butterscotch pudding mix
1 1/2 cups low-fat milk
1 cup canned pumpkin (not pie mix) or 1 cup fresh cooked pumpkin (not pie mix)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
sugar-free Cool Whip or Dream Whip
1 teaspoon vanilla

Steps:

  • Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
  • Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

BUTTERSCOTCH PUMPKIN CAKE



Butterscotch Pumpkin Cake image

Make and share this Butterscotch Pumpkin Cake recipe from Food.com.

Provided by yooper

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

1 cup butterscotch chips
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Libby's canned pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
powdered sugar (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease 12-cup Bundt pan.
  • Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
  • Microwave at additional 10-20 second intervals, stirring until smooth.
  • Cool to room temperature.
  • Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
  • Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
  • Stir in flour mixture.
  • Spoon batter into prepared bundt pan.
  • Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
  • Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
  • Sprinkle with powdered sugar if desired.

BUTTERSCOTCH PUDDING CAKE



Butterscotch Pudding Cake image

Provided by Sandra Lee

Time 50m

Yield 12 servings

Number Of Ingredients 9

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

Steps:

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

BUTTERSCOTCH PUDDING LAYER CAKE



Butterscotch Pudding Layer Cake image

If you love butterscotch, you're going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake's three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that's then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that's undeniably delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
3 1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
  • When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 710, Carbohydrate 88 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Slice, Sodium 830 mg, Sugar 67 g, TransFat 1 1/2 g

BUTTERSCOTCH PUDDING I



Butterscotch Pudding I image

This recipe is good as pudding or as pie filling!

Provided by KITTYANN

Categories     Desserts     Custards and Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 cup dark brown sugar
⅜ cup cornstarch
½ teaspoon salt
2 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
¼ cup butter

Steps:

  • In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

Nutrition Facts : Calories 456.3 calories, Carbohydrate 70.9 g, Cholesterol 133.3 mg, Fat 16.4 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 9.6 g, Sodium 474 mg, Sugar 59.4 g

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