WHAT TO DO WITH LEFTOVER BUTTERSCOTCH SAUCE RECIPES

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BUTTERSCOTCH CAKE II RECIPE | ALLRECIPES



Butterscotch Cake II Recipe | Allrecipes image

Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.

Provided by KITTEN49

Categories     Cake Mix Cakes

Yield 1 - 10 inch Bundt cake

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
½ cup vegetable oil
4 egg whites
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
  • Sprinkle with confectioners sugar before serving.

Nutrition Facts : Calories 316.7 calories, CarbohydrateContent 44.1 g, CholesterolContent 1.6 mg, FatContent 14.2 g, FiberContent 0.4 g, ProteinContent 3.8 g, SaturatedFatContent 2.1 g, SodiumContent 433.4 mg, SugarContent 32.5 g

5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM



5-Ingredient Butterscotch Pie Recipe - Pillsbury.com image

Step aside, pumpkin and apple pie! This easy butterscotch pie is your new favorite fall dessert. It’s so full of flavor, you might have a hard time believing you only need five ingredients to make it. But it really is that easy! Don’t forget that pretty drizzle of butterscotch sauce to finish it all off.

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 boxes (3.4 oz each) butterscotch instant pudding and pie filling mix
2 cups cold milk
2 cups frozen Cool Whip whipped topping, thawed (from 8-oz container)
1 tablespoon butterscotch topping

Steps:

  • Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Cool completely, about 30 minutes.
  • In large bowl, mix pudding mixes and milk; beat 2 minutes with whisk. Stir in 1 cup of the whipped topping; spoon into pie crust. Cover loosely, and refrigerate at least 2 hours until set.
  • To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.

Nutrition Facts : Calories 280 , CarbohydrateContent 43 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 24 g, TransFatContent 0 g

More about "what to do with leftover butterscotch sauce recipes"

BUTTERSCOTCH CAKE II RECIPE | ALLRECIPES
Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.
From allrecipes.com
Reviews 4.5
Category Cake Mix Cakes
Calories 316.7 calories per serving
  • Sprinkle with confectioners sugar before serving.
See details


5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM
Step aside, pumpkin and apple pie! This easy butterscotch pie is your new favorite fall dessert. It’s so full of flavor, you might have a hard time believing you only need five ingredients to make it. But it really is that easy! Don’t forget that pretty drizzle of butterscotch sauce to finish it all off.
From pillsbury.com
Reviews 4.5
Total Time 2 hours 50 minutes
Calories 280 per serving
  • To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.
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