Butterscotch Pudding Cake (Sandra Lee) Recipe

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Butterscotch Pudding Cake (Sandra Lee)
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  1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
  2. In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
  3. In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
  4. Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 279.28 Kcal (1169 kJ)
Calories from fat 165.22 Kcal
% Daily Value*
Total Fat 18.36g 28%
Cholesterol 41.74mg 14%
Sodium 109.87mg 5%
Potassium 91.03mg 2%
Total Carbs 26.33g 9%
Sugars 24.2g 97%
Dietary Fiber 0.39g 2%
Protein 3.1g 6%
Vitamin C 0.2mg 0%
Iron 0.6mg 3%
Calcium 82.8mg 8%
Amount Per 100 g
Calories 237.41 Kcal (994 kJ)
Calories from fat 140.45 Kcal
% Daily Value*
Total Fat 15.61g 28%
Cholesterol 35.48mg 14%
Sodium 93.4mg 5%
Potassium 77.38mg 2%
Total Carbs 22.39g 9%
Sugars 20.57g 97%
Dietary Fiber 0.33g 2%
Protein 2.63g 6%
Vitamin C 0.1mg 0%
Iron 0.5mg 3%
Calcium 70.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
  • 8

Good Points

  • saturated fat free,
  • low sodium

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