Butterscotch Lush Pecan Cake (Print-Friendly Version)
Buttery crust, creamy cheese, pecans, and butterscotch layers create a rich and decadent dessert.
# What You’ll Need to Make This:
→ Crust
01 -
115 grams unsalted butter, cubed
02 -
125 grams all-purpose flour
03 -
60 grams pecans, chopped
→ Cream Cheese Layer
04 -
225 grams cream cheese, softened
05 -
120 grams powdered sugar
06 -
250 milliliters whipped topping
→ Pudding Layer
07 -
710 milliliters cold milk
08 -
2 packages (96 grams total) instant butterscotch pudding
→ Topping
09 -
250 milliliters whipped topping
10 -
30 grams pecans, chopped
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish with non-stick spray and set aside.
02 -
In a bowl, cut together butter and flour until a crumbly mixture forms. Stir in 60 grams chopped pecans. Evenly press the mixture into the base of the prepared pan.
03 -
Bake in the preheated oven for 20 minutes or until lightly golden. Remove from oven and allow to cool completely.
04 -
Beat softened cream cheese and powdered sugar in a bowl until smooth. Fold in 250 milliliters whipped topping and blend until fully combined. Spread evenly over the cooled crust.
05 -
In a separate bowl, whisk together instant butterscotch pudding powder and cold milk until well mixed and just set. Pour evenly over the cream cheese layer.
06 -
Refrigerate assembled dessert for 3 to 4 hours or until set.
07 -
Before serving, spread 250 milliliters whipped topping over the pudding layer and garnish with 30 grams chopped pecans.
# Extra Tips:
01 -
For a pronounced butterscotch flavor, allow the dessert to chill overnight before serving.