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Butterscotch Pretzel Magic Cake
Butterscotch Pretzel Magic Cake
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Prep Time:
20 minutes
Total Time:
5 hours 25 minutes
Magical butterscotch-pretzel cake with shifting layers, topped with fluffy Cool Whip™, crunchy pretzels, and a drizzle of decadent butterscotch. Picture-perfect dessert!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3 eggs, slightly beaten
  • 1/4 cup sugar
  • 1 1/3 cups Mrs. Richardson's™ butterscotch caramel topping (from 17-oz jar)
  • 2 tablespoons butter, melted
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 1/4 cup pretzel twists, coarsely crushed (about 1 cup)
  • 2 tablespoons Mrs. Richardson's™ butterscotch caramel topping (from 17-oz jar)
Instructions:
  • Preheat oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray.
  • Using an electric mixer, beat the Cake Layer ingredients in a large bowl for 2 minutes on medium speed, remembering to scrape the bowl occasionally. Then pour the mixture into the pan.
  • In a medium bowl, whisk together the Butterscotch Layer ingredients until smooth. Pour the mixture evenly over the cake batter in the pan; it will naturally sink to the bottom as you pour. Transfer any remaining mixture to a 2-cup glass measuring cup for easy pouring.
  • Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate for at least 4 hours to chill thoroughly.
  • Finish the cake by generously spreading whipped topping over the chilled cake. Add a crunch by sprinkling pretzels and drizzle with 2 tablespoons of butterscotch topping. Cut the cake into 6 rows by 3 rows using a sharp knife, then carefully serve the pieces using a serving spatula and knife.

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