This easy pecan butterscotch cake, also known as hornet’s nest cake, is a family favorite for a reason! With just a handful of ingredients, including a box of cake mix, you get a rich, gooey cake filled with crunchy pecans and sweet butterscotch chips.
Why You’ll Love This Pecan Butterscotch Cake
I wish I could say that I remember my very first bite of hornet’s nest cake, but that would be a lie. My mom’s been making this for as long as I can remember! This pecan butterscotch cake has just been a fact of life for so many major holidays, birthdays, and celebrations of all sorts. In my family, it’s even more timeless than a classic vanilla cake. Check out why we all love it so dearly:
- SO Easy: Make with just 5 simple ingredients, all you have to do is mix it and bake it – no mixer required!
- The Texture: The rich, buttery, super moist cake combined with the crunchy, sweet topping is downright delicious. It’s impossible to just have one bite… but I dare you to try!
- Make Ahead: This is one of those rare, wonderful desserts that tastes even better the next day.
- Crowd Favorite: Whether it’s the holidays, a birthday, or for a bake sale, this butterscotch cake is always one of the firsts to go!
Cut some corners with more easy cake mix recipes like this caramel apple dump cake, easy cinnamon roll cake, or layered banana pudding cake!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for hornet’s nest cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Instant Pudding Mix: Make sure to use instant butterscotch pudding mix, not the cook-and-serve kind. We always use instant vanilla pudding. However, you can swap it for instant butterscotch pudding for even more butterscotch flavor!
- Whole Milk: You can swap this with another milk, like half and half or evaporated milk, but I recommend using a milk with a higher fat content to keep the cake moist.
- Yellow Cake Mix: I don’t recommend swapping this with any other flavor of cake mix. Keep in mind that any brand will get the job done.
How to Make Pecan Butterscotch Cake
You won’t believe how easy this butterscotch cake is to whip up! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions and to watch the step-by-step video.
- Prepare: Preheat the oven to 350°F and grease a baking dish.
- Create the batter: Whisk together the pudding mix and milk. Let it sit for 5 minutes to firm up. Then, fold in the cake mix until just combined.
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- Add the topping: Pour the batter into your prepared pan and smooth the top into an even layer. Spread the butterscotch chips and pecans all across the top.
- Bake: Bake for 35 to 40 minutes. The butterscotch chips will not melt completely and will still hold their shape when the cake is done baking.
- Cool: Let the cake cool and set up for at least 30 minutes before serving.
Chef’s Tips & Variations
- Cut Into Bars: You can slice this cake into bars, making it even more perfect for potlucks, bake sales, and parties!
- Use Different Chips: If you use butterscotch pudding, you can try swapping the butterscotch chips for white chocolate chips for a fun twist.
- Sprinkle of Sea Salt: A sprinkle of sea salt on top before baking adds a delicious contrast to the sweet flavors.
- Add Some Spice: Mix in a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Butterscotch Sauce Topping: Serve this cake warm with a scoop of ice cream and a drizzle of warm butterscotch sauce on top to really take it over the top.
Storing and Freezing
- Make Ahead: This cake tastes even better the next day, so feel free to make it ahead of time!
- Storing: Once it’s totally cooled off, you can store your hornet’s nest cake in an airtight container at room temperature for up to 1 week.
- Freezing: This butterscotch cake freezes perfectly! Wrap individual slices in plastic wrap, then place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature for about an hour or pop a slice in the microwave for just a few seconds.
Hornet’s Nest Cake (Pecan Butterscotch Cake)
Ingredients
- 1 (3.4 oz) package vanilla instant pudding, or instant butterscotch pudding, for even more butterscotch flavor
- 1 ¾ cups whole milk
- 1 (14.25 oz) package yellow cake mix, dry mix only
- 1 (11 oz) package butterscotch chips
- 1 cup chopped pecans
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Instructions
- Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
- In a large bowl, whisk together pudding mix and milk. Let sit for 5 minutes, until it starts to firm up. Fold in the cake mix and stir until combined (a few lumps are ok).
- Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
- Bake cake for 35 to 40 minutes — until it springs back when lightly pressed with your finger. Remove from oven and let cake cool on wire rack for 30 minutes before serving. If you prefer to cut the cake into squares to serve as bars, let it cool completely before cutting.
Notes
Freeze: This cake freezes beautifully. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.
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Just made this today. It’s amazing and thank you for sharing 🙂
My butterscotch chips didn’t melt. Kept it in the oven as long as I could .
Hi Nancy, they won’t melt completely, they will keep some of their shape. You can see the chips in the cake in the photos, they aren’t completely melted.
This was the first time that I have made this for Easter…I made the cake mix and folded in the jello…was that correct or should have I just dumped the cake mix from the box into the jello? Without adding eggs, water and oil? The middle of the cake seemed to be a little gooey.
Hi Cara!
In step 2, it says: In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
So you combine the dry pudding mix and the milk. Then you fold in the dry cake mix (you do not mix the cake mix according to the box).
So yes, you do not use the eggs/water/oil listed on the cake box, just the ingredients listed in the recipe.
Hope this helps! 🙂
This cake is a childhood favorite. My grandma would always make it for me on birthdays and big occasions. She never shared the recipe with me. So glad I stumbled upon this
So glad you found it then Heather! Enjoy!! 🙂
Looks delish, I have it in the oven right now. Can’t walt to try it !!
Could you use chocolate chips instead of butterscotch, my hubby is not a fan of butterscotch
Of course! Cinnamon Chips might be better in this combination though!
Oh, I am SO making this!! I love butterscotch and shortcut recipes with cake mixes so this is the perfect recipe for me!
Mandy@ South your Mouth
If you like cakes made from boxes, order yourself The Cake Doctor! Great recipes!
This is my favorite kind of recipe! The easier to make, the better! Can’t wait to try it!!!
I would love to make this for my husband and son, it is ok to switch out 2% milk for the whole milk? We only use 2%. Thank you.
Hi Gayle! Yes, 2% would be fine. 🙂 Hope you enjoy it!
Could you also use coconut in this cake? Sounds like it would be good in it.
I am sure coconut would be a great addition!
WOWZA! This looks SOOOOO good.
How have I never heard of this cake?? This is SO my kinda thing. Definitely trying this!
I’ve never heard of this cake but it sounds amazing! Love how easy it is!
This looks amazing! I can’t wait to make it! Thanks for sharing!
Funny story about your dad! Must be nice to be able to eat like that and remain trim! This cake looks so delicious.
LOVE that this is made with cake mix. I am too damn lazy to wait any longer than necessary for this cake! The quicker, the better!
This recipe looks AMAZING! And, your photography is gorgoues..how do you do it??
This sounds so simple and looks heavenly 🙂 I love butterscotch!
Good for your dad! This cake sounds awesome!
Never heard of this cake. It looks good. My Dad is always “cutting back” but never declines an offer for sweets!