Type what you have

Ingredients

• ✓ butterscotch pudding mix
• spice cake mix
• egg
• water
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
3. 3 Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

By Sonja

Ingredients

• ✓ butterscotch pudding mix
• pecan
• dinner roll
• butter
• brown sugar

Instructions

1. 1 Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
2. 2 Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
3. 3 In the morning, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake for 20 to 30 minutes, until golden brown.

By KEMom

Ingredients

• ✓ butterscotch pudding mix
• milk
• butterscotch schnapps
• irish cream liqueur
• vodka
• coffee liqueur

Instructions

1. 1 Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a pitcher. Add pudding mix and blend thoroughly.
2. 2 Pour mixture into disposable shot cups and refrigerate until chilled, at least 30 minutes.

By TheBritishBaker

Ingredients

• ✓ butterscotch pudding mix
• white sugar
• butter
• evaporated milk
• oat

Instructions

1. 1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

By TIGGER68

Ingredients

• ✓ butterscotch pudding mix
• walnut
• dinner roll
• brown sugar
• raisin
• walnut
• white sugar
• cinnamon
• butter

Instructions

1. 1 Grease a 9-inch fluted tube pan (such as Bundt®).
2. 2 Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
3. 3 Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
4. 4 Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
6. 6 Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

By Rita Spangler

Ingredients

• ✓ butterscotch pudding mix
• dinner roll
• margarine
• brown sugar
• cinnamon
• milk

Instructions

1. 1 Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.
2. 2 Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.
4. 4 Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

By Allrecipes Member

Ingredients

• ✓ butterscotch pudding mix
• milk
• whipped cream topping
• chocolate
• caramel
• peanut
• nougat
• candy bar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk butterscotch pudding mix into milk in a bowl until dissolved.
3. 3 Stir whipped cream topping into pudding mixture.
4. 4 Fold the candy bar pieces into the pudding mixture.
5. 5 Fold the apples into the pudding mixture.
6. 6 Serve and enjoy.

By lojoyner

Ingredients

• ✓ butterscotch pudding mix
• butter
• brown sugar
• egg
• all-purpose flour
• baking soda
• ginger
• cinnamon

Instructions

1. 1 In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

By Kim Mills

Ingredients

• ✓ butterscotch pudding mix
• dinner roll
• butter
• brown sugar
• pecan
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Arrange dinner roll dough in a grease tube pan.
2. 2 Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
4. 4 Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

By LadyJustice

Ingredients

• ✓ butterscotch pudding mix
• milk
• whipped topping
• graham cracker crust
• butterscotch ice cream topping

Instructions

1. 1 In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
2. 2 Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

By Heather

Ingredients

• ✓ butterscotch pudding mix
• cooking spray
• white dinner roll
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Spray a fluted tube pan, such as Bundt, with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
2. 2 Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover the pan with a tea towel and let rise overnight, about 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Place the fluted tube pan on a baking sheet as mixture will boil over in the oven.
4. 4 Bake in the preheated oven until the buns are golden brown, about 20 minutes.

By Meg

Ingredients

• ✓ butterscotch pudding mix
• whipped topping
• pineapple
• apple
• peanut

Instructions

1. 1 Stir whipped topping, pineapple, and butterscotch pudding mix together in a large bowl until smooth.
2. 2 Fold apples and peanuts into pudding mixture until mixture is well combined.
3. 3 Refrigerate at least 30 minutes.

By jessikaleigh512

Ingredients

• ✓ butterscotch pudding mix
• pumpkin puree
• nonfat dry milk powder
• water
• whipped topping
• pumpkin pie spice
• pecan
• toffee baking bit
• graham cracker crust

Instructions

1. 1 In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
2. 2 Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

By C Tallent

Ingredients

• ✓ butterscotch pudding mix
• apple
• cinnamon
• brown sugar
• nutmeg
• yellow cake mix
• sour cream
• water
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 2 Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
3. 3 Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
4. 4 Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
5. 5 Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
6. 6 Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

By Baricat

Ingredients

• ✓ butterscotch pudding mix
• pecan
• bread dough
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
2. 2 Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
3. 3 Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
4. 4 Preheat an oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.

By Jen

Ingredients

• ✓ butterscotch pudding mix
• brown sugar
• white sugar
• cinnamon
• dinner roll dough
• walnut
• butter

Instructions

1. 1 Grease and flour a 9- or 10-inch tube pan.
2. 2 Mix together brown sugar and pudding mix in a small bowl. Mix together white sugar and cinnamon in a second small bowl.
3. 3 Arrange a single layer of frozen dinner rolls in the prepared pan. Sprinkle with some of the brown sugar mixture, then sprinkle with some of the white sugar mixture. Cover with 1/2 of the nuts, then drizzle with 1/2 of the melted butter. Repeat layers with remaining rolls and toppings.
4. 4 Let sit uncovered on the counter for 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven for 30 minutes. Let stand for a few minutes, then turn the pan onto a serving platter and lift to release bread.

By MARBALET

Ingredients

• ✓ butterscotch pudding mix
• butter
• white sugar
• dinner roll
• pecan
• brown sugar
• butter

Instructions

1. 1 Grease a 9- or 10-inch tube pan with softened butter. Sprinkle butterscotch pudding mix and white sugar into the prepared tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter over the top. Place the pan in a cold oven and allow dough to rise 8 hours to overnight.
2. 2 Remove the pan from the oven.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Invert the pan onto a large plate and lift to release bread.

By dawn marie

Ingredients

• ✓ butterscotch pudding mix
• all-purpose flour
• crystallized ginger
• cinnamon
• baking soda
• ginger
• allspice
• clove
• salt
• butter
• sugar
• brown sugar
• egg
• pumpkin puree
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.
3. 3 Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

By Lisa Lewis

Ingredients

• ✓ butterscotch pudding mix
• yellow cake mix
• vanilla pudding mix
• egg
• water
• vegetable oil
• brown sugar
• cinnamon
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir cake mix, vanilla pudding mix, and butterscotch pudding mix together in a medium bowl. Add eggs, oil, and water; mix until well blended.
3. 3 Stir brown sugar, cinnamon, and nuts together in a separate bowl. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with remaining batter and sprinkle with remaining nut mixture.
4. 4 Bake in the preheated oven for 20 minutes, then turn the oven down to 325 degrees F (165 degrees C) and bake until a toothpick inserted into the center comes out clean, an additional 35 to 40 minutes.

By Janis Woods

Ingredients

• ✓ butterscotch pudding mix
• cooking spray
• confectioners sugar
• margarine
• pecan
• all-purpose flour
• cream cheese
• whipped topping
• milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Beat 1/4 cup confectioners' sugar and margarine together in a medium bowl until creamy. Mix in 1 cup pecans and flour until well combined; press into the prepared dish.
3. 3 Bake in the preheated oven until very lightly browned, about 15 minutes. Cool completely.
4. 4 Beat cream cheese and remaining 1 cup confectioners' sugar together in a large bowl until well combined; fold in 1/2 of the whipped topping until incorporated. Spread over cooled crust.
5. 5 Stir milk and pudding mix together in a separate bowl until well combined; allow to set up slightly. Spread over cream cheese layer; top with remaining whipped topping and sprinkle with remaining 1/8 cup pecans. Store in the refrigerator.

By JTEXAS

Ingredients

• ✓ butterscotch pudding mix
• graham cracker crumb
• white sugar
• butter
• whipped topping
• white sugar
• cream cheese
• instant chocolate pudding mix
• milk

Instructions

1. 1 Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13-inch pan.
2. 2 Blend half the whipped topping, 3/4 cup sugar, and softened cream cheese together in a bowl; spread mixture on top of prepared crust.
3. 3 Whip chocolate pudding, butterscotch pudding, and milk together; spread on top of cream cheese mixture. Top with remaining whipped topping.

By MARBALET

Ingredients

• ✓ butterscotch pudding mix
• all-purpose flour
• baking soda
• butter
• brown sugar
• white sugar
• vanilla extract
• egg
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the flour and baking soda. Set aside.
3. 3 Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
4. 4 Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

By Sue Haser

Ingredients

• ✓ butterscotch pudding mix
• pastry flour
• white sugar
• baking powder
• salt
• water
• vegetable oil
• egg yolk
• vanilla extract
• maple extract
• walnut
• egg white
• cream of tartar
• milk
• whipped cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sift flour, sugar, baking powder, and salt together into a large bowl.
3. 3 Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
4. 4 Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
5. 5 Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
6. 6 Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
7. 7 Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

By Kris Mitchell