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Butterscotch Caramel Cake

Julianne Bayer
  • 54 minutes
  • Serves 8 to 10

INGREDIENTS

For the cake:

2 cups

pecans, toasted & divided

1

box white cake mix

1

pkg (3.4 oz) instant butterscotch pudding

1/2 cup

packed light brown sugar

1/2 cup

cup (5 oz) butterscotch chips, melted

3

large eggs

1 cup

buttermilk (or milk)

1/2 cup

vegetable oil

3/4 cup

light sour cream

2 tbsp

bourbon (optional)

1 tsp

vanilla extract

For the frosting:

1 stick

unsalted butter, browned

3 sticks

unsalted butter, softened

8 cups

powdered sugar

1 tbsp

bourbon

1 tbsp

heavy whipping cream

1/8 tsp

salt

1/2 cup

salted caramel sauce