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Makes: 12 servings
Cook: 35 minutes
  • 2     cups milk

  • 1     box (3.4-ounce) instant butterscotch pudding and pie filling mix, Jell-O®

  • 1     box (18.25-ounce) German chocolate cake mix, Betty Crocker®

  • 1     cup water

  • 1⁄2     cup vegetable oil

  • 3     eggs

  • 11⁄2     cups butterscotch chips, Nestlé®

  • 1⁄4     cup shredded carrot

  •     Vanilla ice cream, Häagen-Dazs®


  1. Preheat oven to 350°F. Spray a 9×13-inch glass baking dish with nonstick cooking spray; set aside.

  2. In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.

  3. In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.

  4. Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.