This is a bar cake similar to a brownie. The butterscotch chips and walnuts sink into the cake giving it the appearance of a hornets nest.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

    Advertisement
  • Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.

  • Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.

Nutrition Facts

221.6 calories; 2 g protein; 32 g carbohydrates; 0.4 mg cholesterol; 194.7 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2002
This cake tastes wonderful and is really easy. The instructions are written a little confusing, I think. You need to mix the cake mix batter as written on the instruction box and then add the pudding. It sounded to me like you add the yellow cake mix powder to the pudding. I figured it out when the mass looked strange :-) Good cake! Read More
(39)

Most helpful critical review

Rating: 3 stars
10/06/2010
Simple to make but I thought this was far too sugary and heavy. Smells awesome. Cake was so thick and sweet but you really need to add in the pudding to make it thick enough to keep the chips and nuts from sinking. If I were to make this again I would probably use instant sugar-free pudding (that was let to sit for a couple minutes after beating to thicken) and I would try to get away with adding 3/4 of it to the cake mix. I would definitely only use 1 cup butterscotch chips since this was the most sugary part. Walnuts were great! Probably won't make this one again though. Sorry! Read More
(3)
28 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/27/2002
This cake tastes wonderful and is really easy. The instructions are written a little confusing, I think. You need to mix the cake mix batter as written on the instruction box and then add the pudding. It sounded to me like you add the yellow cake mix powder to the pudding. I figured it out when the mass looked strange :-) Good cake! Read More
(39)
Rating: 4 stars
11/24/2009
I've made this cake many times. I got the recipe from The Cake Mix Doctor, but my recipe does not use non-instant pudding. Mine actually uses the instant pudding and it is always a moist delicious dessert. This is more of a brownie than a cake. I noticed one user made the cake according to the box and that is not correct. For this recipe you must mix the dry cake mix with the pudding. Strange, but it will come out yummy. Read More
(33)
Rating: 5 stars
03/31/2009
I made this exactly as the recipe states. This was delicious. It was even better after being refrigerated. Read More
(12)
Advertisement
Rating: 4 stars
01/05/2004
Great cake looks and tastes good. Easy to make for last minute guests. Read More
(8)
Rating: 5 stars
08/29/2002
This is a great cake! There is never any left over and I get requests all the time to make it. The best part is it is so easy! Give it a try! Read More
(7)
Rating: 5 stars
10/13/2010
This is my 21-year-old son's enduring favorite. He requests it for almost any occasion...even tailgating for college football games! I too got the recipe originally from the Cake Doctor's cookbook and the only changes I've made from this recipe are using instant vanilla pudding and adding whatever chips I have on hand - chocolate butterscotch peanut butter...it's all good! Oh and I use pecans most of the time. Read More
(7)
Advertisement
Rating: 5 stars
04/23/2003
This is a delicious sweet brownie-type dessert! Anyone who can't make this one right did not follow the directions. COOK the pudding on the stove and then add the box of cake mix. I don't like walnuts so I used two different ingredients: toffee pieces and crushed Frosted Flakes. YUMMY! Read More
(6)
Rating: 5 stars
11/21/2007
I made this cake with only the exception of using white chocolate/chocolate chips instead of butterscotch chips. It was a hit and the cake was eaten with in a day. I will make this again and again! Read More
(4)
Rating: 4 stars
01/31/2011
This is a tasty cake. I made a chocolate version. I made it on a whim because I had the ingredients (or so I thought) but I was confused by the pudding. I had a regular box of pudding (3.4 oz). I didn't have a large box to check the size and I wasn't sure if the size was a typo or if it called for a large box. Well now that I've checked the large box at the store it calls for a LARGE BOX OF PUDDING! It actually tastes great with the smaller box too. It comes out a with at cake-like texture instead of a brownie-like texture and the chips and nuts sit on top instead of sinking in. Next time I try it I'll use the right size box of pudding. Read More
(4)
Rating: 3 stars
10/06/2010
Simple to make but I thought this was far too sugary and heavy. Smells awesome. Cake was so thick and sweet but you really need to add in the pudding to make it thick enough to keep the chips and nuts from sinking. If I were to make this again I would probably use instant sugar-free pudding (that was let to sit for a couple minutes after beating to thicken) and I would try to get away with adding 3/4 of it to the cake mix. I would definitely only use 1 cup butterscotch chips since this was the most sugary part. Walnuts were great! Probably won't make this one again though. Sorry! Read More
(3)