Butterscotch lover’s rejoice around this ultra-moist, {unbelievably-easy} decadent fall cake.
Is butterscotch a long forgotten flavor?
I still remember those golden hard candies from my childhood. Part delicious butterscotch candy, part extreme choking hazard. 😆 My granny would keep those and cinnamon discs in a bowl on her counter.
Just today, I realized I haven’t had one of those candies in probably ten years or more. {…vaguely flashes back to that time I was actually choking on a hard candy…oh that’s why.)
“Hornet’s Nest” cake gets its name because of the rough and bumpy surface on the cake after it’s done baking. (i.e. it looks like a hornet’s nest.)
This recipe comes from my late aunt, Lou. She was a professional baker for the majority of her life. She was known to bring this cake to football parties in the fall. It reminds me of her and fall family gatherings.
So for me, this butterscotch cake is very reminiscent of old times. It’s distinct- warm, decadent, buttery-goodness (without the hazards of hard candy). I think your family will enjoy this cake, too, like a kid at Granny’s house. May it take you back to the good ol’ days.
Hornet’s Nest: Butterscotch Cake
Ingredients
- 1 3oz box Cook & Serve Vanilla Pudding mix
- 2 cups Skim Milk
- 1 box Duncan Hines Yellow Cake Mix
- 1 12oz bag Nestle Butterscotch Chips
- 1 cup chopped pecans
Instructions
- Gather all ingredients. Preheat oven to 350 degrees.
- Prepare the vanilla pudding in a large pot using skim milk. Allow to cool slightly on the stove.
- Stir in one box of yellow cake mix.
- Pour into a lightly greased 9×13" baking pan.
- Sprinkle butterscotch chips and pecans evenly over the top of the batter.
- Bake at 350 degrees for 35-45 minutes or until golden brown.
- Cool and cut into squares.
Use this link to grab one of those pretty multi-purpose pots in a set from Caraway. By clicking the link, $40 off will automatically apply to your entire order. (and a small proceed will help support this blog!)
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