Butterscotch Lush Cake

Butterscotch Lush Cake is the dessert you’ve been dreaming about—luxuriously creamy, decadently sweet, and layered with textures that delight every bite. Whether you’re making this for a holiday gathering, a potluck, or simply treating yourself after a long day, this recipe is designed to impress and satisfy. With a buttery crust, a creamy cheesecake-like layer, rich butterscotch pudding, and a cloud of whipped topping, this cake hits all the right notes. In just a few steps (and minimal oven time), you’ll have a showstopper that looks homemade and tastes like you spent hours on it.

Why You’ll Love This Recipe

You’ll love Butterscotch Lush Cake because it delivers:

• Layers of flavor & texture – A crunchy pecan-crusted base, creamy filling, velvety pudding, and fluffy whipped topping.

• Make‑ahead convenience – Most of its setting happens in the fridge, so you can prep in advance.

• Family‑friendly appeal – Kids and adults both adore the rich butterscotch and cheesecake‑like filling.

• One‑pan service – Everything comes together in a 9×13″ pan, so cleanup is minimal and presentation is delightful.

Ingredients

Here’s everything you’ll need to make a stunning Butterscotch Lush Cake:

For the Crust

• ½ cup butter, cubed

• 1 cup all‑purpose flour

• ½ cup pecans, chopped

For the Filling Layer

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (e.g. Cool Whip or equivalent)

For the Pudding Layer

• 3 cups cold milk

• Two 3.4‑oz packages butterscotch pudding mix

For the Topping

• 8 oz container whipped topping

• ¼ cup chopped pecans

Step‑by‑Step: How to Make Butterscotch Lush Cake

1. Prep & bake crust
   Preheat your oven to 350 °F (≈ 175 °C). Lightly coat a 9×13-inch baking dish with non-stick spray to prevent sticking. In a mixing bowl, cut together butter, flour, and chopped pecans until the mixture resembles coarse crumbs. Press this crumb mixture evenly into the bottom of the prepared pan. Bake for about 20 minutes, then remove from the oven and allow to cool completely.

2. Make the filling layer
   In a clean bowl, beat together the softened cream cheese and powdered sugar until smooth. Add in the whipped topping, then beat gently until well combined. Spread this filling evenly over the cooled crust. Set aside.

3. Prepare pudding layer
   In another large bowl, whisk together the two packages of butterscotch pudding mix with the 3 cups of cold milk. Whisk until smooth and just starting to thicken (soft set). Pour the pudding mixture over the filling layer.

4. Chill & set
   Cover the dish and refrigerate for 3 to 4 hours, or until the layers are completely set and firm.

5. Final topping & serve
   Just before serving, spread the remaining whipped topping over the pudding layer. Sprinkle the chopped pecans on top for garnish and crunch. Slice into squares and enjoy!

Helpful Tips

• Ensure the cream cheese is room temperature; this helps avoid lumps in the filling.

• Make sure the crust is thoroughly cooled before spreading the filling—warm crust can cause the filling to slide or melt.

• Use good quality butterscotch pudding mix for deeper flavor. If you prefer a firmer pudding, you could reduce milk to 2½ cups, but keep in mind it may be quite rich.

• To avoid soggy edges, you can line the pan with parchment paper with overhang—makes lifting out slices easier.

• For best slicing, use a sharp knife dipped in hot water and wiped dry between cuts.

Substitutions And Variations

• Nut substitution: If you or someone has pecan allergies, use walnuts, almonds, or omit nuts altogether for a nut‑free version.

• Crust twist: Replace pecans with graham cracker crumbs plus melted butter for a classic cheesecake crust.

• Flavor variations: Swap butterscotch pudding for vanilla or caramel pudding for a twist. You could also add a banana layer for banana‑butterscotch magic.

• Dietary adaptations: Use low‑fat or non‑dairy cream cheese and whipped topping to lighten it up; use sugar substitute powder if needed.

• Extra richness: Drizzle caramel sauce over the top or between layers for an added wow factor.

Storage Instructions

• Cover the cake tightly with plastic wrap or aluminum foil and store in the refrigerator. It will stay fresh 3‑5 days.

• For longer storage, you can freeze individual slices wrapped well; thaw overnight in the fridge before serving. Note that whipped topping texture may soften a bit after freezing.

• Always use clean utensils so as not to introduce bacteria. Keep the cake refrigerated until serving; it may soften quickly if left out in heat.

Nutritional Information

Serving Suggestions

• Serve chilled; this dessert is especially refreshing when cold.

• Garnish with extra chopped pecans, or for presentation flair, drizzle with butterscotch or caramel sauce.

• Pair with a hot coffee or a lightly‑sweetened tea to balance the richness.

• Ideal for potlucks, holidays, parties—it transports well if well‑covered.

• If serving outdoors on warm days, keep it in a cooler until ready to eat.

Frequently Asked Questions About Butterscotch Lush Cake

Can I make this cake ahead of time?
Absolutely! In fact, it’s ideal to make it the day before. Since it requires 3–4 hours to chill and set fully, making it the night before allows the layers to firm up nicely and the flavors to blend beautifully. Just cover it well and keep chilled until serving.

How do I prevent the crust from being soggy?
First, make sure the crust is fully cooled before adding any moist or creamy layers. Pressing the crust firmly into the pan helps reduce gaps where filling can seep. Also, using butter that’s slightly softened but not melted helps bind the crust better. If possible, you can bake the crust slightly longer (watching so it doesn’t burn) to help it get extra structure.

Can I use instant pudding instead of cook‑and‑serve?
Yes. The recipe uses instant pudding mix which sets with cold milk—this makes the process fast and simple. Just follow the pudding’s package directions with cold milk, whisk until soft set, and layer as instructed.

How do I slice clean, neat pieces?
Use a sharp knife dipped in hot water between cuts, wiping clean each time. Also, serve when fully chilled—the layers will be firmest and give the best clean cuts when cold.

Can I freeze the cake?
You can freeze individual slices, well wrapped to avoid freezer burn. Thaw them in the refrigerator before eating. Note that the whipped topping may lose some of its texture upon thawing—fresh whipped topping is best.

Conclusion

Thank you so much for trying out this Butterscotch Lush Cake recipe—I hope it brings you as much joy as it brings me when I make it! It’s truly one of those desserts that feels indulgent yet is surprisingly easy to pull together. With its creamy layers, buttery crust, and luscious butterscotch flavor, it’s a dessert that’s bound to become a favorite. May each bite warm your heart and sweeten your day. Happy baking, and enjoy every rich, velvety forkful with lots of love.

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Butterscotch Lush Cake

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• Author: lisa
• Total Time: 3 hours 35 minutes (including chilling)
• Yield: 12 servings 1x

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Description

Butterscotch Lush Cake is an easy, creamy layered dessert with a pecan crust, whipped cream cheese filling, and butterscotch pudding. A no-bake crowd favorite for holidays or any time you need a delicious make-ahead treat.

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Ingredients

Scale 1x2x3x

For the Crust:

½ cup butter, cubed

1 cup all-purpose flour

½ cup chopped pecans

For the Filling:

8 oz cream cheese, softened

1 cup powdered sugar

1 cup whipped topping

For the Pudding Layer:

3 cups cold milk

Two 3.4 oz packages butterscotch pudding mix

For the Topping:

8 oz container whipped topping

¼ cup chopped pecans

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Instructions

• Prep & bake crust
  Preheat your oven to 350 °F (≈ 175 °C). Lightly coat a 9×13-inch baking dish with non-stick spray to prevent sticking. In a mixing bowl, cut together butter, flour, and chopped pecans until the mixture resembles coarse crumbs. Press this crumb mixture evenly into the bottom of the prepared pan. Bake for about 20 minutes, then remove from the oven and allow to cool completely.

• Make the filling layer
  In a clean bowl, beat together the softened cream cheese and powdered sugar until smooth. Add in the whipped topping, then beat gently until well combined. Spread this filling evenly over the cooled crust. Set aside.

• Prepare pudding layer
  In another large bowl, whisk together the two packages of butterscotch pudding mix with the 3 cups of cold milk. Whisk until smooth and just starting to thicken (soft set). Pour the pudding mixture over the filling layer.

• Chill & set
  Cover the dish and refrigerate for 3 to 4 hours, or until the layers are completely set and firm.

• Final topping & serve
  Just before serving, spread the remaining whipped topping over the pudding layer. Sprinkle the chopped pecans on top for garnish and crunch. Slice into squares and enjoy!

Notes

For neat slices, chill thoroughly and cut with a hot knife.

You can freeze slices, though texture may slightly change.

Best served cold.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 33g
• Carbohydrates: 46g
• Protein: 5g