Hey y'all! If you’re searching for a dessert that’s equal parts gooey, sweet, and satisfyingly crunchy, this Butterscotch Crunch Cake is about to become your new favorite treat. Perfectly moist cake, a golden butterscotch swirl, and crispy, nutty topping make every bite an adventure for your tastebuds. Whether it’s for a family gathering, a holiday table, or just because you deserve something special, this cake never disappoints. Let’s get cooking!
Why You’ll Love This Butterscotch Crunch Cake
- Buttery cake base pairs perfectly with the caramelized butterscotch flavor.
- Crunchy, nut-studded topping adds irresistible texture in every bite.
- Super easy to make with pantry-friendly ingredients.
- Makes a show-stopping dessert for parties, potlucks, or casual weeknights.
- Stays moist and delicious for days—if it lasts that long!
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 1 package (3.4 oz) instant butterscotch pudding mix
- ½ cup sour cream
- 1 cup butterscotch chips
- ½ cup packed light brown sugar
- ¾ cup chopped pecans or walnuts
- ½ teaspoon ground cinnamon
Directions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, combine the cake mix, instant pudding, eggs, milk, melted butter, and sour cream. Beat with a hand mixer on medium speed for 2-3 minutes, until smooth and creamy.
Step 2: Build the Crunch Layer
- Gently fold in the butterscotch chips.
- Spread the batter evenly in the prepared pan.
- In a small bowl, mix together the brown sugar, nuts, and cinnamon. Sprinkle evenly over the top of the batter.
Step 3: Bake and Serve
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp.
- Let the cake cool for at least 20 minutes before slicing. Serve warm or at room temperature. Enjoy!
Notes
- Don’t overmix the batter—just blend until the ingredients are incorporated for a tender crumb.
- Let the cake cool slightly before serving to help the crunch topping set.
- For even more butterscotch flavor, drizzle with warm butterscotch sauce before serving.
Variations
- Chocolate Swirl Crunch Cake: Substitute half the butterscotch chips for semi-sweet chocolate chips.
- Apple Butterscotch Crunch Cake: Fold 1 cup diced apples into the batter before baking.
- Gluten-Free Version: Use your favorite gluten-free yellow cake mix and check all other ingredients for gluten-free certification.
Required Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Mixing spoon
- Measuring cups and spoons
Storage Instructions
Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge and reheat individual slices in the microwave for 10-20 seconds.
Serving Recommendations
- Top with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with extra butterscotch or caramel sauce for more decadence.
- Pair with hot coffee or chai tea for a delightful break.
Pro Tips
- Toast the nuts before adding for an extra depth of flavor and crunchiness.
- Check the cake at 30 minutes—don’t overbake or it may dry out.
- Let the cake cool in the pan to make slicing (and serving) easier due to the crunchy topping.
Frequently Asked Questions
- Can I use a homemade butterscotch sauce instead of chips?
- Yes! Swirling ½ cup of thick butterscotch sauce into the batter before baking works great—just reduce the butterscotch chips slightly.
- What can I use instead of nuts in the topping?
- If you have a nut allergy, try adding extra butterscotch chips or use crushed pretzels for crunch.
- Does this cake freeze well?
- Absolutely! Wrap slices tightly and freeze for up to 2 months; thaw in the fridge before enjoying.
Prep & Total Time
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- ¾ cup unsalted butter, softened
- ⅔ cup butterscotch chips
- ¾ cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups crunchy cornflakes
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
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2In a large bowl, cream together brown sugar, granulated sugar, and butter until light and fluffy.
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3Beat in the eggs one at a time, then stir in the sour cream and butterscotch chips.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
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5Fold in cornflakes for crunch, then spread batter evenly in the prepared pan.
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6Bake for 38-40 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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