A quick, easy butterscotch spice cake. Kids love it!

Sonja
Advertisement

Ingredients

12
Original recipe yields 12 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 10 inch Bundt pan.

    Advertisement
  • In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.

  • Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutrition Facts

317.4 calories; 4.7 g protein; 38.9 g carbohydrates; 62 mg cholesterol; 437.1 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2008
This is the BEST cake!!!!! Okay....I didnt use butterscotch. I used pumpkin instant pudding. It was incredible! It was spicy with the cinnamon and you could really taste the pumpkin. The cake was moist and so soft. This would be great with a cream cheese frosting or glaze. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/23/2002
I added caramel frosting and a few chopped pecans to decorate the top. It looked nice and my youngest daughter loved it. I was a little disappointed as the cake itself mostly tasted like the spice cake mix. Read More
(8)
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2008
This is the BEST cake!!!!! Okay....I didnt use butterscotch. I used pumpkin instant pudding. It was incredible! It was spicy with the cinnamon and you could really taste the pumpkin. The cake was moist and so soft. This would be great with a cream cheese frosting or glaze. Read More
(10)
Rating: 5 stars
09/13/2008
This is the BEST cake!!!!! Okay....I didnt use butterscotch. I used pumpkin instant pudding. It was incredible! It was spicy with the cinnamon and you could really taste the pumpkin. The cake was moist and so soft. This would be great with a cream cheese frosting or glaze. Read More
(10)
Rating: 5 stars
02/18/2007
Great recipe for the whole family to enjoy! Used a yellow cake mix instead of spice. Read More
(10)
Advertisement
Rating: 3 stars
12/23/2002
I added caramel frosting and a few chopped pecans to decorate the top. It looked nice and my youngest daughter loved it. I was a little disappointed as the cake itself mostly tasted like the spice cake mix. Read More
(8)
Rating: 5 stars
01/20/2010
I had to make changes only because I didn't have any butterscotch pudding on hand so I used vanilla. I did have butterscotch chips though. First I mixed the pudding mix and cake mix together with a whisk. Then I took out about 2 heaping tablespoons of the mix and tossed a 12 ounce package of butterscotch chips to keep them from sinking in the cake and folded in after I was done mixing all the other ingredients. So we shall see and I will edit when done. Also subbed half of the water with vanilla nut creamer and added extra spice (cinnamon nutmeg ground clove). The batter tasted bomb and I am hoping that transfers to the finished product. I do plan on doing a cream cheese frosting with this cake and I will let you girls know. on edit The cake is delicious I had to fight my hubby for a bite of his piece so I could finish my review;-) Read More
(8)
Rating: 4 stars
12/15/2009
This cake is very good! I made it exactly as written and topped it (once cooled) with a quick vanilla glaze and red and green cherries. It smelled great while baking and my mother-in-law really enjoyed it. This cake is super simple to make and with the addition of the glaze and cherries it was very festive. Thanks for posting.:) Read More
(6)
Advertisement
Rating: 5 stars
12/17/2011
these kinds of cakes are handy dandy for those who are not cake/pastry bakers (;0)...i realized tho i didn't have butterscotch pudding so i used vanilla and a tsp of almond flavouring...yup good cake...;0) Read More
(6)
Rating: 4 stars
02/26/2012
I did make a few changes to this recipe as I was concerned that lots of the other reviews said it tastes mostly like spice cake and not enough butterscotch. I followed the recipe and ingredients as listed although I used homemade applesauce in place of the oil. Also added a few drops of Butter Vanilla Baking Emulsion (this is a Natural flavoring from Lorann Professional Kitchen) as well as 1 cup of butterscotch chips. Read More
(4)
Rating: 4 stars
10/04/2010
I needed a quick easy recipe for a potluck at school and this one caught my eye mainly because I had all of the ingredients in my pantry. I have really been trying to make all of my cakes from scratch but happened to have a spice mix and a package of butterscotch pudding. This blended together in a few minutes and smelled so good while baking. It came out very moist but the butterscotch flavor did not come through as much as I had hoped that it would. It just tasted like a spice cake to me. I drizzled a powdered sugar icing over it which did make for a pretty presentation. Read More
(3)
Rating: 4 stars
09/07/2010
We really loved this cake once I tweaked it. It's a basic recipe really. I poured in half the batter and added 2/3 cup butterscotch chips to it (so they wouldn't all end up on the bottom if I mixed them in before) then topped with the rest of the batter. You may have good results mixing them throughout; my batter seemed a little thin. I also made a butterscotch glaze for the top. I would also recommend trying a caramel or maple icing with this. It's great with the addition of chips and icing and goes well with coffee. The boyfriend liked it with the blend of spice and butterscotch. I could see that walnuts or pecans might be a nice addition. This cake also freezes well (well-wrapped) glaze and all. If I frosted it I may wait to frost it after it had dethawed. Read More
(3)