Description
Butterscotch Crunch Cake is a rich and indulgent dessert that combines the buttery, caramel-like sweetness of butterscotch with a delightful crunch. With a moist, soft cake base and a decadent butterscotch sauce drizzled on top, this dessert is the perfect treat for any occasion. The added crunch of butterscotch candies or chips gives it a unique texture that will leave everyone asking for seconds.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 package instant butterscotch pudding mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed butterscotch candies or chips (optional, for extra crunch)
For the Butterscotch Sauce:
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Whipped cream or vanilla ice cream
- Crushed nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan or line it with parchment paper.
In a large mixing bowl, combine the yellow cake mix and instant butterscotch pudding mix. Add the water, vegetable oil, eggs, and vanilla extract. Mix with an electric mixer or whisk until smooth, about 2 minutes.
If desired, fold in crushed butterscotch candies or chips for extra crunch. This step adds texture to the cake, making each bite even more exciting.
Pour the batter into the prepared pan and bake for 30-35 minutes. Use a toothpick to check if the cake is done—insert it into the center, and if it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is baking, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture bubbles and thickens (about 5-7 minutes). Add the heavy cream and vanilla extract, then stir to combine. Remove from heat.
Once the cake has cooled, place it on a serving platter. Drizzle the warm butterscotch sauce generously over the top. If desired, top with whipped cream, vanilla ice cream, or crushed nuts for extra flavor and texture.
Slice the cake and serve while it’s still warm, allowing the sauce to melt into the cake for the perfect dessert experience.
Notes
- Storage: Leftover cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.
- Add-ins: If you want to change things up, consider adding chopped nuts (like pecans or walnuts) to the batter for added crunch, or swirl in some chocolate chips for a chocolate-butterscotch twist.
- Make-Ahead: You can prepare the butterscotch sauce in advance and store it in the refrigerator for up to a week. Reheat it before drizzling over the cake.
- Gluten-Free Option: For a gluten-free version, use a gluten-free cake mix and ensure the butterscotch pudding mix is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg