Butterscotch Pound Cake

Serving Size

  • 16 Servings 


  • All-purpose Flour 
  • Salt 
  • Baking Powder 
  • Butter, softened 
  • Sugar 
  • Chef’s Companion Butterscotch Pudding and Pie Filling 
  • Eggs 
  • Milk 
  • Vanilla Extract 


  • 3 c 
  • 1/2 tsp 
  • 1/2 tsp 
  • 1 lb
  • 2 c
  • 1 c 

  • 5 ea (or 8.5 oz) 
  • 1 c 
  • 1 tsp 


  1. Preheat oven to 350°F degrees. 
  2. In medium bowl, whisk together flour, salt and baking powder. Set aside. 
  3. Using an electric mixer, cream together butter, sugar and pudding mix. 
  4. Add in eggs, one at a time, beating after each addition. 
  5. Add dry ingredients to wet ingredients alternately with milk, starting with flour and ending with milk. 
  6. Mix in vanilla, and pour batter into a greased and floured (10 inch) Bundt or tube pan. 
  7. Bake for 1 to 1 ¼ hours, or until a toothpick inserted in center of cake comes out clean. 
  8. Cool completely in pan before inverting onto wire rack or serving plate. 
  9. Optional Butterscotch Glaze: 
    ¼ cup butter 
    ¼ cup butterscotch chips 
    ¾ cup powdered sugar 
    2 tablespoons milk 
    Melt butter in small sauce pan over medium heat. 
    Add chips and stir until melted. Slowly whisk in powdered sugar and milk until blended, and bring to a boil, continuously stirring until smooth. Drizzle over cake and serve. 

Products In This Recipe




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