Easy Butterscotch Bundt Cake with Cake Mix
You only need 6 ingredients for this butterscotch bundt cake. A yellow cake mix paired with vanilla pudding and, of course, butterscotch chips. This moist, decadent butterscotch cake recipe is one you’ll want to try soon.
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I love using boxed cake mixes to dress up recipes. No one will ever know this cake starts with a boxed cake mix.
Serve this butterscotch dessert up for your next party or as a perfect dessert to whip up for a bake sale.
Why I Love This Recipe
- 6 ingredients needed
- Box cake mix base
- Easy prep
- Moist
- Decadent
You might also like my Tres leche bundt cake, or this Lemon Raspberry Loaf Cake. They are both such popular cakes.
Ingredients
Yellow Cake Mix – This is the base of the cake, any brand works.
Sour Cream – I prefer a full fat sour cream as it will create a richer flavor in the cake.
Instant Vanilla Pudding – Make sure it is an instant pudding and not one that you cook.
Eggs – Room temperature whole eggs.
Oil – Vegetable or canola oil works great for mixing up this cake.
Butterscotch Chips – I like to buy quality butterscotch chips. I find that some of the cheaper ones can have a bit of a different flavor.
Variations / Options / Add-Ins
White cake mix: Swap the yellow cake mix for the white cake mix. It will offer more of a vanilla flavor to the cake.
Butterscotch Extract: Add in a couple of drops to help enhance the butterscotch flavor in this cake.
Glaze: Whip up a powdered sugar glaze to drizzle on top of the cooled cake.
How to Make Butterscotch Bundt Cake
Making this butterscotch cake is so easy! Just follow the instructions below and you will have a delicious dessert in no time at all.
Step 1: Preheat and Prep Bundt Pan
Start by preheating the oven to 350 degrees. Then prep your bundt pan and set it aside.
Step 2: Mix Up Cake Batter
Next in a mixing bowl whip up the cake mix, sour cream, eggs, pudding, oil, and mix for 4-5 minutes. Make sure to scrape the sides. Fold the butterscotch chips into the batter.
Step 3: Bake and Cool
Pour the cake batter into the bundt pan. Then bake as directed. Once the cake is done, allow it to cool then carefully remove it from the pan.
Serving Suggestions
This is a decadent dessert that is delicious paired with a tasty dinner. Consider serving it as a dessert to this apple pork loin.
Pro Tips For Butterscotch Bundt Cake Recipe
Make sure to not overmix the cake batter. This can make the cake denser. The other tip is to fold in the butterscotch chips, this will prevent them from breaking.
Storage
Store – Store your cake in an airtight container on the counter at room temperature for up to 4 days. You will find the cake is best served within the first 2 days of being made.
Freezer – If you want take the cake and wrap it tightly in plastic wrap. Then place in a freezer-friendly container and freeze for 3-4 months. Thaw on the counter when you are ready to enjoy.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Since a bundt cake is so dense you simply create a tent with aluminum foil to place over the pan in the oven. This protects the top of the cake but still allows the heat to cook the cake.
Take a toothpick and stick it in the center of the cake. If the toothpick comes out clean of wet batter the cake is done.
Go right ahead and enhance the flavor of this dessert and use a butterscotch pudding in replace of a vanilla pudding. It will just add more butterscotch flavor to the cake.
More Dessert Recipes
If you like easy dessert recipes, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, and pin it so you can find it later.
Butterscotch Bundt Cake
Ingredients
- 15.25 ounces yellow cake mix
- 1 cup sour cream
- 3.4 ounces instant vanilla pudding mix
- ½ cup vegetable or canola oil
- 4 eggs room temperature
- 11 ounces butterscotch chips
Instructions
- Preheat the oven to 350 degrees. Prepare a 12 cup Bundt pan by greasing and flouring, tapping to remove the excess flour.
- In a mixing bowl, beat together the cake mix, sour cream, pudding mix, and oil for 4 to 5 minutes, scraping down the sides as needed.
- Fold the butterscotch chips into the batter.
- Transfer the batter to the prepared Bundt pan.
- Bake for 1 hour or until a toothpick inserted in the middle returns clean.
- Allow to cool in the Bundt pan for 10 minutes before flipping the cake onto a wired rack or serving plate to cool completely prior to serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
What a fabulous recipe! Quick, easy, and delicious! I love butterscotch. The next time I make a cake, it will be this one! Thanks, Wendy!
When do you add the eggs? I don’t think you should beat the eggs for 4 minutes…..
I added the ingredients all together at the same time. And yes, I beat the eggs for four minutes. It gives them extra airiness and helps to make this cake fluffy. However, you can just mix it until it’s combined if you are concerned about it.
Best ever bundt cake. I truly love this cake. Notes: I mixed 1 cup of chopped pecans with the butterscotch chips and coated them lightly with a tablespoon of the dry cake mix. These were folded in as last step. Also I used Sugar Free Butterscotch instant pudding and added 1/2 teaspoon of Maple Extract. I beat together the cake mix, eggs, oil, sour cream, pudding mix, extract for the four minutes. (Note that the online recipe forgets to mention adding in the eggs).
Oh my! I bet the added pecans were so delicious. I’ll have to try that! I love pecans.