Best Butterscotch Cake Recipe: A Moist Butterscotch Cake Recipe Full of Family Memories by Melissa Vickers
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Every year since 1914 my dad’s family has gathered at my great-grandfather Billy’s old pasture in Rex, Georgia, on the Sunday in July closest to Billy’s birthday. Big farming families were the norm. Billy had 11 children, my dad had 6 siblings and just our branch of the family alone numbered 25 first cousins. Throw in spouses and the next generation, and there were often 200 people there, from babies to octogenarians.
Kids of all ages played in the creek, and the older folks sat in lawn chairs and reminisced. These Clark family reunions combine fun, memories and quite an impressive spread of food set out on a long string of wide tables. Many of the dishes were known by who brought them – Uncle Stafford’s Brunswick beef stew, Aunt Nancy’s coconut cake, Bernice’s caramel cake, Aunt Martha’s pineapple sandwiches (my dad’s favorite!), etc.
With that kind of cooking tradition, I wanted something that would be easy to make and might be a little different from the umpteen amazing desserts sure to be there. This butterscotch cake recipe came from a coworker, and it became my go-to dish for the reunions!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: Makes 1 13x9-inch cake
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 1 small box (3.4 ounces) instant butterscotch pudding mix
- 2 cups milk
- 12 ounces butterscotch chips
- 1 cup chopped nuts
Here’s how to make it:
- Mix oil with dry cake mix.
- Prepare pudding with milk according to package directions.
- Add to cake mix and stir well. Pour into greased 13x9-inch baking pan.
- Sprinkle on butterscotch chips and nuts.
- Bake in a preheated 350-degree F oven for 30 minutes until a toothpick comes out clean.
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