1 box instant butterscotch pudding
1 box instant vanilla pudding
1 box yellow cake mix
1 cup water
1 tsp vanilla
1 cup vegetable oil
1 cup brown sugar, packed
1 cup pecans, finely chopped
In a large bowl, combine puddings, cake mix, water, vanilla, oil and eggs. Mix until combined – about 2 minutes. In a seperate bowl, combine brown sugar and pecans.
Spread half of batter into greased bundt pan (or 13×9 pan). Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.
Is it a keeper?
It most certainly is! The pudding makes this cake ultra moist! And, it’s not too butterscotch-y! Just right! It goes perfectly with a nice hot cup of coffee!
I did make a few minor adjustments. I substituted walnuts for the pecans (because I didn’t have any pecans in my pantry). I also used sugar free pudding mixes. You can’t even tell the difference and you’re cutting down the sugar in the cake.
I’ll definitely be adding this to my recipe box!
If you try this recipe, I’d love to know what you thought. Please post your results here!
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