Butterscotch Sourcream Cake Recipe


I love this sour cream pudding cake recipe! Its made with any plain cake mix and is always dense, moist and delicious! The cake flavour can be changed by changing the pudding flavour and the liquid used. I often make a fresh orange cake, using vanilla pudding, white cake mix and fresh orange juice, instead of water, in the cake and frosting. Its a favourite around here, but this time I wanted to do something different. I used butterscotch pudding for cake and frosting (recipe to follow below) and topped it with store bought caramel from a squirt bottle. 

Baking a sour cream cake until perfectly cooked can be tricky. A tube or bundt pan is a must, since the sour cream makes it hard to bake evenly. I bake it at 350 F, in a greased and floured tube pan for exactly 55 minutes and its perfect. If your oven bakes hotter, which most electric ovens do over time, you might want to bake it just a few degrees cooler. 

NOTE:  I have found that baking a cake to the perfect "doneness" is essential. It will be dry if baked 3 minutes too long and will fall if its the least bit underdone. A properly calibrated oven is a necessity for really moist, perfectly cooked cakes. (My husband hand calibrates all our ovens. He's gotten pretty good at it over the years. It's apparently easy. He's a baker, so its his "thing".)

Sour Cream Cake Recipe: 
1 standard cake mix (2 layer)
1 box instant pudding
1 cup liquid
1/3 cup oil
4 eggs
1 cup sour cream 

Directions: Combine all ingredients and mix with electric mixer very, very well. Try to mix a full 3 minutes, scraping down the sides. Pour evenly into a greased and floured tube pan. Bake in a preheated oven at 350F for 55 minutes. (See NOTE above re oven temperature.)

Frosting Recipe with pudding: 
(We love this frosting! Its not so sweet and its always light and fluffy)

1 box instant pudding
1 package Dream Whip (or generic equivalent)
3/4 cups milk or liquid (Any juice can be used for flavour or half juice/half milk)

Directions: Blend all together in a large bowl with mixer. Beat until thick and fluffy. It will seem thin at first but will thicken up after a minute or two of beating. Just like the instant pudding and Dream Whip both take a few minutes to "set" after making, so does the frosting. If its too thick, add just a little more milk until its the proper consistency. It can also  depend on the size of instant pudding you use. If using an Xlarge box of pudding and an Xlarge envelope of Dream Whip, use 1 cup of milk. 
Keep cake refrigerated. I usually freeze 2/3 of the cake, in pieces, since we won't eat it all before it starts to mold and there is not usually room in the fridge for the whole cake. It freezes very well and is just like fresh when thawed. (Don't thaw in the microwave.) We often eat it frozen!