Recipe: Butterscotch Sheet Cake
“It’s rich and really easy to make. Every time I make it people ask for the recipe.” - Eleanor Casteel, Flowery Branch
1 3.4 oz. package vanilla instant pudding mix
2 cups whole milk
1 package yellow cake mix
1 11 oz. package of butterscotch chips
1 cup chopped pecans
Preheat oven to 350 degrees. Place pudding mix and milk in a large mixing bowl and blend according to the package directions. Fold in the dry cake mix and stir until the batter is combined, although still a little lumpy. Pour the batter into a 9x13 sprayed pan and smooth the top with a rubber spatula. Scatter the butterscotch chips on top of the batter, then sprinkle the pecans on top of the chips. Bake 35-40 minutes.