Butterscotch Cake & Icing

Susan Bartley


I am a baker and cake decorator, I am always looking for a way to alter mixes to make them my own! Here is one that is a favorite in my business. The meringue powder is optional, however if you plan on spliting the layers I strongly suggest using it, as it adds body to the mix. Enjoy!

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1 box
duncan hines yellow cake mix
1 box
3.4 oz box jello instant butterscotch pudding mix
1 tsp
1 c
canola oil
1 c
2 Tbsp
meringue powder, optional


1 c
brown sugar, firmly packed
5 Tbsp
butter, unsalted
1/4 tsp
1/4 c
heavy cream or half and half
1 1/2 c
sifted powdered sugar


1Combines first 7 ingreadents and mix on medium speed for 2 minutes, do not over mix. Over mixing can cause air bubbles in your cake.
2Divide mixture into 2 greased and floured 9" round cake pans, or one 9"x13" pan.
3Bake at 350 for 30-40 minutes or until a tooth pick comes out clean.
4Turn out cakes on cooling rack and cool.
5Combine brown sugar, butter and salt in sauce pan and bring to a boil stirring constantly. Add half and half or cream and continue to cook over low heat for 3 to 4 minutes. Add powdered sugar and beat till spreadable, you may need to add more half and half or powdered sugar depending on the consistancy. If you split you cake to make 4 layers you will want to double this recipe. Frost and enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #carmel, #butterscotch