Butterscotch pudding cake is a quick and easy dessert to make. It’s a cross between cake and pudding, so it’s best served trifle style, making it a pretty holiday dessert!
Every once in a while I make something that my family and I really like and we will have it 2 or 3 times in 1 week. I am not one to eat the same thing more than once in a week, (yes, I know that’s odd) so this is rare. I would like to tell you this was a healthy soup or grilled chicken recipe. Alas, it is one of my favorite desserts of all time, butterscotch pudding cake.
This post was originally shared in 2009 in my newspaper column.
I made this pudding cake last Mother’s day and we ran out of it before everyone had been served. I ended up making two more batches. That should tell you how good, and more importantly, how easy this pudding cake is to make.
Butterscotch pudding cake isn’t very pretty to look at, but man is it good!
It’s equal parts pudding and cake. The two seem to separate when baked. I know the teacher I work for has a soft spot for butterscotch cake, so I made this for her birthday. It is best to eat it fresh from the oven, maybe with scoop of vanilla bean ice cream or a dollop of fresh whipped cream. I like mine straight up and steaming hot.
I used a 7 x 11 inch Wilton brownie pan to bake it in. An 8×8 inch cake pan would also work. Make sure to butter the inside of the pan well so the cake doesn’t stick. You will serve it straight out of this pan, too.
This is easy to make and you probably have all of the ingredients on hand, too. Great if you have last minute guests coming for the holidays or if you’re craving something sweet. I do not exaggerate when I say I make this at least once a week.
I don’t know who loves this butterscotch pudding cake more, me or Matt. Here’s the recipe!
Total Servings 8
This delicious butterscotch pudding cake is a cross between cake and pudding. It doesn’t cut into pretty slices, so plan to serve it trifle style, or scoop it into a serving dish and cover it with whipped cream or a scoop of ice cream.
5 minPrep (inc. refrigeration & rest time)
30 minCook Time
35 minTotal Time
- 4 tb (1/2 stick) unsalted butter
- 1 C all purpose flour
- just under 1 C light brown sugar, packed
- 2tsp. baking powder
- 1/2 tsp salt
- 1/2 C WHOLE milk…believe it or not this makes a difference in the finished cake
- 2 tsp pure vanilla. I use 2 1/2
- 1/2 tsp cinnamon
- 1 1/4 C boiling water
- Preheat oven to 350 and place rack in the middle. Prepare the pan as I previously mentioned. Melt the butter in the microwave and set the water to boil or use the microwave as well.
- Stir together the flour, cinnamon, brown sugar, baking powder and salt. Add the milk, melted butter and vanilla. Stir just until combined and transfer to the pan.
- Set the pan in the oven and then carefully pour the boiling water over the cake. Yes, this sounds strange but it works, just wait ????
- Bake for 30-35 minutes ,the top should look a little crisp and the bottom should be bubbling. Sometimes it may bubble through the top, that’s OK.
- Set aside when done for 5-10 minutes. I like to eat it while still steaming…but be careful.
Add a little cream or not. Either way this will make you happy. It’s easy to make, but don’t tell your company. Let them think you slaved over it.
Not into butterscotch? Don’t like pudding cake? Here are some other delicious cake recipes to try!