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Butterscotch Pudding Layer Cake

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  • Prep 45 min
  • Total 3 hr 30 min
  • Servings 12
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If you love butterscotch, you’re going to want a slice (or two!) of this incredible pudding layer cake. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, this cake’s three layers are given extra flavor with milk, melted butter and butterscotch pudding mix. The layers are separated by a from-scratch butterscotch-dark chocolate buttercream frosting that’s then used to frost the entirety of the cake. Crushed pretzels are used to decorate the sides of the cake, while caramel is poured on top to double down on the butterscotch flavor. The caramel is then sprinkled with sea salt for a sweet-and-salty combination that’s undeniably delicious.
Updated Jun 4, 2019
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  • 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


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • 3
    Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • 5
    Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
  • 6
    When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second increments at 50% (Medium), turning butter frequently so butter is softened but not melted.
  • tip 2
    An easy way to crush pretzels is to place in resealable food-storage plastic bag; seal bag, and crush with rolling pin.
  • tip 3
    An easy way to put crushed pretzels on side of cake is to hold the plated cake over a small bowl of crushed pretzels. Cup your hand, and press pretzels on bottom of cake, using the bowl to catch extras. Keep using what is in the bowl as you press the pretzels all around the edge.
  • tip 4
    A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate.
  • tip 5
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.


Nutrition Facts are not available for this recipe
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