Caramel Butterscotch Cake

This cake, this cake, oooh this cake. A family favorite. The Tucker’s have been making this cake for years. Specifically in the fall! It’s a classic 90’s cake made from a box cake mix and powdered pudding mix. The original recipe calls for mazola oil in the cake batter and margarine in the icing, I die.

It’s always been called Caramel Cake but there isn’t a lick of caramel in this recipe….I snuck butterscotch into the title to describe its ingredients a bit better. I love, I mean love a butterscotch chip. The best part of the recipe is that it only calls for 1 cup so then you have a leftover cup of chips to snack on. The best dessert is a handful of butterscotch chips.

Cake Ingredients:
1 box Duncan Hines Yellow Cake Mix
2-3.4oz butterscotch pudding mix
1 1/4 cup water
1/3 cup vegetable oil
4 eggs
1 cup butterscotch chips

Icing Ingredients:
4 tbsp. or 1/2 stick unsalted butter
3/4 cup brown sugar
1/4 - 1/2 cup powdered sugar
1-2 tsp. milk

Directions:
Preheat your oven to 350°F. Use Baker’s Joy to prep your bundt pan or generously grease and flour it and set it aside.

In a large bowl with a whisk or electric beaters, mix together all of the cake ingredients except the butterscotch chips. Once the batter is combined gently stir in the butterscotch chips. Pour into your prepped bundt pan. Bake for 50 minutes and a toothpick comes out clean. Let sit for at least 10 minutes before attempting to remove from pan.

While the cake is cooling mix together oil, brown sugar, and powdered sugar. Add milk 1 tsp at a time until it forms a thick but pourable icing. Run a nife around the outside and inside edges of your bundt pan. Invert your cooled cake onto a serving platter or cake stand. Pour the warm icing over the cake. Let the icing set before serving.