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Butterscotch Pudding Layer Cake
Butterscotch Pudding Layer Cake
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Prep Time:
45 minutes
Total Time:
3 hours 30 minutes
Indulge in a decadent Butterscotch Pudding Layer Cake made with Betty Crocker™ Super Moist™ yellow cake mix. Three layers infused with rich butterscotch flavor, topped with butterscotch-dark chocolate buttercream frosting, crushed pretzels, caramel, and a sprinkle of sea salt for the perfect sweet-and-salty balance.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans). Grease 3 (8-inch) round cake pans with cooking spray and line with parchment paper.
  • In a large bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, scraping the bowl occasionally. Then pour 1 2/3 cups of batter into each pan and spread it evenly.
  • Bake for 20 to 23 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove from pans onto cooling racks. Let cool completely, approximately 1 hour.
  • In a small microwave-safe bowl, heat chocolate chips and butterscotch chips uncovered on High for 60 seconds; stir halfway through. Microwave in 15-second intervals, stirring after each, until chips can be stirred smooth. Let it cool for 10 minutes. In a large bowl, mix softened butter and melted chips with an electric mixer on medium speed until blended. Gradually add powdered sugar, milk, and vanilla on low speed, scraping the sides occasionally, until smooth and creamy.
  • Place the first cake layer on a serving plate. Spread 2/3 cup of frosting on top. Add the second cake layer on top and spread another 2/3 cup of frosting. Place the third cake layer on top of that and frost the sides and top of the cake with the rest of the frosting. Press crushed pretzels along the bottom edge of the cake. Refrigerate uncovered for at least 1 hour before serving.
  • Drizzle caramel sauce over cake, letting it cascade down the sides, then sprinkle with sea salt. Refrigerate any leftovers for later enjoyment.

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