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  1. Yummy Butterscotch Texas Sheet Cake

Yummy Butterscotch Texas Sheet Cake

00:57:00 20 servings, 1 piece (68 g) each
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20 servings, 1 piece (68 g) each

Need cake for a crowd? You can't go wrong with a big ol' Texas sheet cake. We recommend this one—made with vanilla pudding and butterscotch chips.

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Make It

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  • Heat oven to 375ºF.
  • Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Stir in 3/4 cup butterscotch chips. Pour into 15x10x1-inch pan sprayed with cooking spray.
  • Bake 20 to 22 min. or until toothpick inserted in centre comes out clean. Cool 20 min.
  • Meanwhile, microwave Cool Whip in microwaveable bowl on HIGH 1 min. or until melted. Add remaining butterscotch chips. Let stand 1 min., then stir until mixture is blended.
  • Spread Cool Whip mixture onto cake; sprinkle with nuts.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavour. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

How to Store

Keep refrigerated.


  • 20 servings, 1 piece (68 g) each

Nutritional Information

Serving Size 20 servings, 1 piece (68 g) each
Calories 310
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 37g
Dietary fibre 1g
Sugars 27g
Protein 3g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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