HORNET'S NEST CAKE

HORNET'S NEST CAKE image

Yield 20

Number Of Ingredients 6

vegetable oil spray for misting pan
1 pkg (3.4 oz) vanilla instant pudding mix
2 C. whole milk
1 pkg (18.25 oz.) plain yellow cake mix
1 pkg. (11 oz.) butterscotch chips
1 C. chopped pecans

Steps:

1. Place rack in center of oven and preheat to 350. Lightly mist 13- by 9-inch baking pan. Set aside. 2. Place pudding mix and milk in a large mixing bowl and blend according to the package directions. Fold in the dry cake mix and stir until the batter is combined, although still a little lumpy. Pour batter into the prepared pan and smooth the top with the rubber spatula. Scatter the butterscotch chips on top of the batter, then sprinkle the pecans on top of the chips. Place the pan in the oven. 3. Bake the cake until it springs back when lightly pressed with your finger, 35-40 minutes. remove the pan from the oven and let the cake cool in the pan on a wire rack for 30 minutes before serving.