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Butterscotch Lunch Box Cake

This recipe has been passed around often at the school where I work as a special education aide. It's easy and turns out moist and delicious.—Sandy Gwinn, Grassy Meadows, West Virginia
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    12-16 servings

Ingredients

  • 2 cups whole milk
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 package yellow cake mix (regular size)
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1/2 cup chopped pecans

Directions

  • In a large saucepan, combine milk and pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cake mix (batter will be lumpy).
  • Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack.
Nutrition Facts
1 piece: 361 calories, 16g fat (10g saturated fat), 6mg cholesterol, 274mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 4g protein.
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