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