Rating: 4.5 stars
1023 Ratings
  • 5 star values: 815
  • 4 star values: 134
  • 3 star values: 43
  • 2 star values: 16
  • 1 star values: 15

Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

  • In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

  • Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Nutrition Facts

282 calories; protein 2.8g; carbohydrates 34.1g; fat 15.7g; cholesterol 31.4mg; sodium 274.9mg. Full Nutrition