Name: Irresistible Butterscotch Pudding Cake in 45 Minutes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 3/4 cup packed brown sugar; 1 1/2 cups hot water

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You know those desserts that just hug your soul? That’s exactly what this Butterscotch Pudding Cake does for me. I remember sneaking spoonfuls straight from the baking dish as a kid, burning my tongue every single time because I couldn’t wait for it to cool. The magic happens when that golden-brown cake bakes right over a pool of bubbling butterscotch sauce; it’s like two desserts in one! My grandma used to make this on rainy Sundays, filling our tiny kitchen with the cozy scent of caramelized sugar and vanilla. Now, when I bake it, my whole family comes running the moment they smell that rich, buttery goodness coming from the oven.

Contents hide

1 Why You’ll Love This Butterscotch Pudding Cake

2 Ingredients for Butterscotch Pudding Cake

3 How to Make Butterscotch Pudding Cake

3.1 Preparing the Batter

3.2 Baking the Butterscotch Pudding Cake

4 Tips for Perfect Butterscotch Pudding Cake

5 Serving Suggestions for Butterscotch Pudding Cake

6 Storing and Reheating Butterscotch Pudding Cake

7 Nutritional Information for Butterscotch Pudding Cake

8 FAQs About Butterscotch Pudding Cake

9 Irresistible Butterscotch Pudding Cake in 45 Minutes

9.1 Description

9.2 Ingredients

9.3 Instructions

9.4 Notes

9.5 Nutrition

9.6 Did you make this recipe?

Why You’ll Love This Butterscotch Pudding Cake

Trust me, this dessert hits all the right notes:

The rich, caramel-like flavor will have you scraping the bowl clean
It comes together with simple ingredients you probably already have
That magical moment when the cake bakes over the bubbling sauce? Pure kitchen theater!
Perfect for potlucks, it disappears faster than you can say “seconds please”
Even beginner bakers can nail this recipe on the first try

Seriously, it’s like getting a warm hug in dessert form. The contrast between the tender cake and that luscious butterscotch sauce underneath? Absolute perfection.

Ingredients for Butterscotch Pudding Cake

Here’s everything you’ll need to create this magical dessert, and yes, every single ingredient matters! I’ve learned through many batches that the quality of your brown sugar makes all the difference in that rich butterscotch flavor.

1 cup all-purpose flour: Spoon and level it, no packing!
1/2 cup brown sugar for the batter: Light or dark both work, but I prefer dark for a deeper flavor
2 teaspoons baking powder: Make sure it’s fresh so your cake rises properly
1/2 teaspoon salt: Just enough to balance the sweetness
1/2 cup milk: Whole milk gives the best richness
2 tablespoons melted butter: Let it cool slightly before adding
1 teaspoon vanilla extract: The good stuff, please!
3/4 cup packed brown sugar for the topping: Really press it into your measuring cup
1 1/2 cups hot water: Hot tap water is fine, no need to boil

See? Nothing fancy, just honest ingredients that transform into something extraordinary. Now let’s get mixing!

How to Make Butterscotch Pudding Cake

Preparing the Batter

First things first, preheat that oven to 350°F (175°C). While it’s warming up, grab your trusty mixing bowl. Whisk together the flour, 1/2 cup brown sugar, baking powder, and salt until they’re completely combined and no lumps remain. Now here’s where the magic starts! In a separate bowl, mix the milk, slightly cooled melted butter, and that glorious vanilla extract. Pour the wet ingredients into the dry and stir just until combined; a few small lumps are totally fine, I promise! You’re aiming for a thick but pourable batter, kind of like pancake batter but slightly thicker. Overmixing is the enemy here; it’ll make your cake tough instead of tender.

Baking the Butterscotch Pudding Cake

Pour your beautiful batter into a greased 8×8-inch baking dish (or something similar in size). Now comes the fun part: take that 3/4 cup of packed brown sugar and sprinkle it evenly over the top of the batter. Don’t press it in, just let it sit there all pretty and sandy-looking. Here’s where you need to trust the process, carefully pour the hot water over everything, and DO NOT STIR. I know it’s tempting, but resist! The water will sink to the bottom and work its magic while baking. Pop it in the oven for about 45 minutes. You’ll know it’s done when the top is golden brown and the edges are slightly pulling away from the pan. The real showstopper comes when you scoop into it, that luscious butterscotch sauce forms underneath while baking! Let it sit for about 5 minutes before serving so the sauce can thicken slightly. The wait will be worth it!

Tips for Perfect Butterscotch Pudding Cake

After making this dessert more times than I can count (and licking the spoon every single time), here are my foolproof tips for butterscotch success:

Hot water is key: Not warm, not boiling, hot tap water creates that perfect saucy layer underneath. I’ve tested this with cold water, and trust me, it’s not the same.
Resist the urge to peek: That oven light is your friend! Opening the door too early can cause the cake to fall. Wait until at least the 35-minute mark to check.
Serve it warm: This cake is best when the sauce is still slightly gooey. If it cools completely, just pop individual portions in the microwave for 15 seconds to bring back that luscious texture.
Use the right dish: A ceramic or glass baking dish works better than metal, it helps the heat distribute evenly, so you don’t get burnt edges.
Fresh baking powder matters: If yours has been sitting in the cabinet for months, your cake won’t rise properly. Test it by mixing with hot water; it should bubble vigorously!

Remember, the messier it looks when serving, the better, which means you’ve got plenty of that amazing butterscotch sauce!

Serving Suggestions for Butterscotch Pudding Cake

Oh, where to begin with serving this beauty! My absolute favorite way is still warm from the oven with a big scoop of vanilla ice cream melting on top; the hot-cold contrast is heavenly. For something lighter, fresh whipped cream adds the perfect fluffy texture. If I’m feeling fancy, I’ll sprinkle chopped toasted pecans over the top for crunch. And here’s my secret: leftover cake (if you somehow have any!) makes an amazing breakfast with sliced bananas. Just saying, no judgment here!

Storing and Reheating Butterscotch Pudding Cake

Here’s the thing about this cake: it’s best fresh, but if you must store it, cover the baking dish tightly with plastic wrap and pop it in the fridge. The sauce thickens as it cools, but don’t worry! A quick 15-20 second microwave zap per serving brings back that glorious gooey texture. Honestly though? I never have leftovers beyond day 3, not because it goes bad, but because someone (usually me) keeps “checking” if it’s still good. Pro tip: If the sauce separates a bit, just give it a gentle stir before reheating.

Nutritional Information for Butterscotch Pudding Cake

Now, let’s be real, this is a treat, not health food! But if you’re curious, here’s the scoop per serving (based on cutting the cake into 6 generous portions): about 250 calories, 30g sugar, and 6g fat. Keep in mind these numbers can vary depending on your specific ingredients, like using whole milk vs skim, or light vs dark brown sugar. The good news? That rich flavor means a little goes a long way in satisfying your sweet tooth. And hey, there’s calcium from the milk, so that counts for something, right?

FAQs About Butterscotch Pudding Cake

Can I make this cake ahead of time?
You bet! Assemble it completely (through pouring the hot water step), then cover tightly and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time since it’ll be going into the oven cold. The sauce might bubble up extra dramatically – that’s totally normal and makes for great kitchen theater!

Help! My sauce isn’t saucy enough – what went wrong?
First, don’t panic! This usually happens if the water wasn’t hot enough or if the baking dish was too large, spreading the batter too thin. Next time, use steaming hot tap water and make sure your dish is the right size (8×8 inches works perfectly). For now? Just scoop some warm caramel sauce from the bottom over each portion – problem solved!

Can I substitute white sugar for brown?
Oh, honey, no – brown sugar is the soul of this dessert! White sugar just won’t give you that deep butterscotch flavor. In a pinch, you could mix white sugar with a tablespoon of molasses per cup to mimic brown sugar, but honestly? Wait until you’ve got the real stuff. It makes all the difference between “okay” and “oh-my-goodness”!

Why shouldn’t I stir after adding water?
I know it feels wrong to leave it separated, but trust Grandma’s wisdom here! Stirring would mix the sugar into the batter instead of letting it melt into that glorious sauce layer underneath. The magic happens when the sugar dissolves in the water as it heats, creating that signature butterscotch river flowing beneath your cake.

Now that you’ve got all my best butterscotch pudding cake secrets, I’d love to hear how yours turns out! Did your family go crazy for it like mine always does? Snap a photo of that glorious saucy center and tag me, I live for those messy, delicious dessert shots. And if you’ve got your own twist on this recipe (a sprinkle of sea salt? A dash of bourbon?), spill the beans in the comments below! Don’t forget to rate the recipe if you tried it, your feedback helps other home bakers know it’s worth making. Happy baking, friends, may your cake always be tender and your sauce always be saucy!

For more delicious recipes and cooking inspiration, check out Family Tastes.