Easy Butterscotch Pound Cake

Recipe Rating:
 64 Ratings
Cook Time:
Cooking Method: Bake

Ingredients

1 pkg yellow cake mix (straight from the box)
1 c sour cream
1 small instant vanilla pudding mix (straight from the box)
1/2 c vegetable oil
4 eggs
1 pkg butterscotch chips

The Cook

Teri Dunaway Recipe
x1
Full Flavored
Auburn, AL (pop. 53,380)
typistma
Member Since Feb 2010
Teri's notes for this recipe:
The first cake my daughter ever baked ... a family favorite and too easy since you start with a mix!
Make it Your Way...

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Kitchen Crew
Teri’s mention that this is the first cake her daughter ever made inspired me to get my grandson, Connor, involved!  He and I have cooked together since he could walk and it's a really precious time for us.  We had a ton of fun preparing this recipe together, and the finished cake was a big hit with the entire Kitchen Crew! 

[Read more about this recipe in Janet's Notebook!]

Directions

1
Preheat oven to 350.
2
Combine 1st 5 ingredients. Mix well for 4 minutes.
3
Gently stir in butterscotch chips.
4
Pour into well-greased and floured Bundt pan and bake.
5
Bake for approximately 1 hour (generally takes the full time)
Comments

1-5 of 377 comments

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user M L mcmaven - Feb 17, 2010
I tried this last night and was really blown away. I'm not the biggest butterscotch fan, but this really won me over. Thanks for posting!
user Teri Dunaway typistma - Feb 17, 2010
Thanks for the great comments! Like I said, it has become a family favorite ... and it's WAY too easy ... and like you, Mary, I am not a huge butterscotch fan either, but there's something about this ...

And thanks, Janet, for the Blue Ribbon! I'm so pleased!
user Theresa Jones edterijo - Apr 5, 2010
How long do you bake it for? I'm pretty sure it's the usual, using a toothpick, but when should you begin doing that after? 35, 40, 45 minutes? Thank you
user Teri Dunaway typistma - Apr 5, 2010
Theresa, you can check after 45 min., but it generally takes close to an hour, depending on your oven!
user wanda arbogast ILOVESWEETS - Apr 6, 2010
I first got this recipe from Ms. Magazine and have been making it for years. Mine is about the same except I add 1 cup chopped roasted pecans.

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