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Hornet's Nest Cake


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  • 1 package (3.4 oz) vanilla instant pudding
  • 2 cups whole milk
  • 1 package (18.25 oz) plain yellow cake mix
  • 1 package (11 oz) butterscotch chips
  • 1 cup chopped pecans


Servings 12
Adapted from


Step 1

Preheat oven to 350°F. Grease a 13x9 baking pan, set aside.

In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).

Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.

Bake cake for 35 to 40 minutes -- until it springs back when lightly pressed with fingers. Remove from pan and let cake cook in pan on wire rack for 30 minutes before serving.

Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.

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