Using Chef’s Companion Butterscotch Pudding Mix. Also try our Butterscotch Pound Cake French Toast for more uses of this delicious recipe!


 

Serving Size

  • 16 Servings

Ingredients

  • All-purpose flour
  • Salt
  • Baking Powder
  • Butter, softened
  • Sugar
  • Chef’s Companion Butterscotch Pudding and Pie Filling
  • Eggs
  • Milk
  • Vanilla Extract

Measurement

Meas.

  • 3 cups
  • 1/2 tsp
  • 1/2 tsp
  • 1 pound
  • 2 cups
  • 1 cup
  • 5 each (or 8.5 oz)
  • 1 cup
  • 1 tsp

Instructions

  • 1:
    Preheat oven to 350 degrees.
  • 2:
    In medium bowl, whisk together flour, salt and baking powder. Set aside.
  • 3:
    Using an electric mixer, cream together butter, sugar and pudding mix.
  • 4:
    Add in eggs, one at a time, beating after each addition.
  • 5:
    Add dry ingredients to wet ingredients alternately with milk, starting with flour and ending with milk.
  • 6:
    Mix in vanilla, and pour batter into a greased and floured (10 inch) Bundt or tube pan.
  • 7:
    Bake for 1 to 1 ¼ hours, or until a toothpick inserted in center of cake comes out clean.
  • 8:
    Cool completely in pan before inverting onto wire rack or serving plate.
  • 9:
    Optional Butterscotch Glaze:
    ¼ cup butter
    ¼ cup butterscotch chips
    ¾ cup powdered sugar
    2 tablespoons milk
    Melt butter in small sauce pan over medium heat.
    Add chips and stir until melted. Slowly whisk in powdered sugar and milk until blended, and bring to a boil, continuously stirring until smooth. Drizzle over cake and serve.