Butterscotch Cream Dump Cake

This Butterscotch Cream Dump Cake is a buttery, gooey masterpiece that’s embarrassingly easy to make. Just dump, bake, and devour—no fancy skills required!

5 from 1 vote

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Prep Time 10

Cook Time 45

Course Dessert

Cuisine American

Servings Servings

Calories 410 kcal

Equipment

1 9" x 13" baking dish or pan

Ingredients

1 box yellow cake mix the kind that calls your name from the pantry
1 3.4-ounce package instant butterscotch pudding mix (because why stop at cake when you can have pudding too?)
1 14-ounce can sweetened condensed milk (a.k.a. liquid gold)
1/2 cup melted butter because butter makes everything better
1/2 cup butterscotch chips for that extra butterscotch kick

Instructions

Preheat your oven to 350°F (175°C). It's about to get real cozy in here.
In a greased 9x13-inch baking dish, pour and spread the sweetened condensed milk evenly. This is your cake's gooey foundation, and honestly, it’s what dreams are made of.
Sprinkle the dry butterscotch pudding mix over the condensed milk. It's like magic dust—just dump and go!
Next, sprinkle the dry yellow cake mix evenly over the pudding mix. No mixing, no fussing—just layer it up like a baking pro.
Drizzle the melted butter over the cake mix. Be generous—this is the glue that holds the whole delicious mess together.
Sprinkle those butterscotch chips on top. If a few fall into your mouth, it’s just part of the process.
Bake for 45-50 minutes, or until the top is golden brown and bubbly. Your kitchen will smell like heaven, and you’ll know it’s time.

Notes

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Nutrition

Calories: 410kcalCarbohydrates: 55gProtein: 4gFat: 20gFiber: 1gSugar: 40g

Keyword Butterscotch Cream Dump Cake, Butterscotch Cream Dump Cake Recipe