Butterscotch Lush Cake
Recently, I’ve become a little bit obsessed with lush cakes. Honestly, can you blame me? This dessert is so rich, so creamy, so…lush. When you dip your fork into a slice, it sinks through layers of fluffy whipped topping, creamy pudding, sweetened cream cheese, and finally a crumbly, cookie-like crust. Raise it to your mouth, and you get all four luscious flavors in one bite. Doesn’t that sound worth obsessing over?
So I’ve been experimenting with different versions of this dreamy dessert. I developed a Pina Colada Lush Cake, then followed up on that success with a tangy Lemon Lush Cake (recipe coming soon). Then I thought I should try to branch out a bit from fruit flavors, so I started thinking about what other flavors would work in this cake-pudding combo. And right away the answer leaped out at me: butter pecan.
Once I had the initial idea, this Butterscotch Lush Cake practically came together on its own. I just added some chopped pecans to the crust layer, spread on the sweetened cream cheese, spread on a layer of creamy butterscotch pudding, and topped it all off with whipped topping and more pecans. With its rich, sweet combo of pecans and butterscotch, this may be my most decadent lush cake ever. At least, so far.
Why You’ll Love This Recipe
This Butterscotch Lush Cake is the perfect blend of flavors and textures. The buttery pecan crust adds a delightful crunch, contrasting perfectly with the smooth, creamy layers. It’s a crowd-pleaser at any gathering and surprisingly easy to make!
Kitchen Equipment You’ll Need
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
Crust:
- 1/2 cup butter, cubed
- 1 cup all-purpose flour
- 1/2 cup pecans
Filling:
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 3 cups cold milk
- 2 3.4 oz packages butterscotch pudding
Topping:
- 1 8 oz container whipped topping
- 1/4 cup chopped pecans
Step-by-Step Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.
- In a bowl, cut together the butter and flour until crumbs form, then stir in the pecans.
- Press the mixture into the bottom of the pan and bake in the oven for 20 minutes. Remove and cool completely.
- To make the filling, beat together the cream cheese and powdered sugar until smooth. Add the whipped topping and beat again until combined. Spread over the cooled crust and set aside.
- In another large bowl, mix together the pudding and milk, whisking until combined and soft set. Pour over the filling layer and refrigerate for 3-4 hours until set.
- Before serving, spread whipped topping over the pudding layer and sprinkle with pecans.
Tips for Success
Make sure the cream cheese is well softened for easy mixing. Allow the crust to cool completely before adding the filling to prevent melting. For a neater presentation, chill the lush cake for a few hours before serving.
Additional Tips or Variations
Try swapping the pecans for walnuts or adding a drizzle of caramel sauce on top for extra decadence. You can also experiment with different pudding flavors to suit your taste.
Nutritional Highlights (Per Serving)
Calories: 350 | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Fiber: 1g | Sugar: 15g
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, this dessert can be made a day in advance. Just keep it refrigerated until ready to serve.
Can I use homemade whipped cream instead of store-bought? Absolutely! Homemade whipped cream would work wonderfully in this recipe.
Conclusion
This Butterscotch Lush Cake is a delightful treat that combines rich flavors and textures in every bite. I hope you give this recipe a try and enjoy it as much as I do. If you do make it, please share your experience in the comments below. Enjoy!