Although some of my favorite cakes are made from scratch, I’m not beneath taking a box mix and adding a little here and there to jazz it up. The original recipe called for using yellow cake mix but I always change that to French vanilla. The butterscotch chips were also in the original recipe but I decided to add a little crunch with the walnuts. Here’s the result:
Butterscotch Pound CakeCourse: Breakfast, Dessert
1 package French vanilla cake mix
4 ounce package instant vanilla pudding
1 cup sour cream
1/2 cup vegetable oil
6 ounces butterscotch chips
1 cup walnuts
- Preheat the oven to 350 degrees.
- Coarsely chop 1 cup of walnuts and set aside.
- In a large bowl or food processor, combine the cake mix and pudding.
- Add the sour cream, oil, and eggs and beat until smooth.
- Fold in the butterscotch chips and walnuts.
- Lightly grease a bundt or tube cake pan and pour in the batter.
- Bake at 350 degrees for 50-60 minutes.
- Recipe Variation: You can substitute any other flavor of chips (chocolate, peanut butter, mint chocolate). Ditto on switching the walnuts for pecans or similar nuts.