Description
A soft butterscotch cake topped with silky glaze, crunchy toffee bits, and crispy cereal for the perfect layered dessert.
Ingredients
For the Cake
- 430 g yellow cake mix
- 96 g instant butterscotch pudding mix
- 4 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 170 g butterscotch chips
For the Topping
- 120 ml heavy cream
- 28 g unsalted butter
- 160 g toffee bits or crushed toffee candy
- 130 g butterscotch chips, chopped
- 50 g crushed granola or crispy cereal
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine cake mix, pudding mix, eggs, milk, oil, and vanilla.
- Beat until smooth, then fold in butterscotch chips.
- Pour batter into prepared dish and bake for 30–35 minutes.
- Heat heavy cream and butter in a saucepan until melted.
- Stir in chopped butterscotch chips until smooth.
- Pour glaze over warm cake.
- Sprinkle with toffee bits and crushed granola or cereal.
- Cool completely before slicing and serving.
Notes
- Let the cake cool slightly before adding glaze for better absorption.
- Serve warm with vanilla ice cream for extra richness.
- Store covered to keep topping fresh and crunchy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes