If you're looking for a layered dessert that’s both indulgent and simple to make, Butterscotch Lush Cake is the perfect treat. With a crunchy pecan crust, creamy filling, and smooth butterscotch pudding, this dessert will quickly become a favorite.
INGREDIENTS
- 1/2 cup butter, cubed: Make sure the butter is cold and cubed to easily combine with the flour.
- 1 cup all-purpose flour: Standard all-purpose flour is perfect for creating the base of the crust.
- 1/2 cup pecans: Chop the pecans finely for an even, crunchy texture in the crust.
- 1 8 oz package cream cheese, softened: Soften the cream cheese at room temperature to ensure a smooth filling.
- 1 cup powdered sugar: This will sweeten the cream cheese mixture without adding texture.
- 1 cup whipped topping: The whipped topping adds a light and airy element to the filling.
- 3 cups cold milk: Make sure the milk is cold to properly set the pudding layer.
- 2 3.4 oz packages butterscotch pudding mix: Instant pudding mix gives the dessert its butterscotch flavor.
- 1 8 oz container whipped topping: Used as a final topping to balance the layers.
- 1/4 cup chopped pecans: Adds a crunchy finish when sprinkled on top.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray and set it aside.
- Step 2:
- In a medium bowl, combine the cold, cubed butter and all-purpose flour. Use a fork or pastry cutter to mix until crumbs form. Stir in the chopped pecans.
- Step 3:
- Press the crumb mixture into the bottom of the greased pan to form a crust. Bake in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and let it cool completely.
- Step 4:
- For the filling, beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Gently fold in the whipped topping until combined. Spread this mixture evenly over the cooled crust.
- Step 5:
- In a separate large bowl, whisk together the cold milk and butterscotch pudding mixes until smooth and soft set. Pour the pudding mixture over the cream cheese layer, spreading evenly.
- Step 6:
- Refrigerate the cake for 3-4 hours, or until the pudding layer is fully set.
- Step 7:
- Before serving, spread the remaining whipped topping over the pudding layer. Sprinkle with chopped pecans for a crunchy finish. Slice and serve chilled.
Serving and Storage Tips
- Serve this Butterscotch Lush Cake chilled for the best texture and flavor.
- Garnish with extra chopped pecans or a drizzle of caramel sauce for added sweetness.
- This dessert is ideal for potlucks and family gatherings due to its make-ahead convenience.
- Store leftovers in the refrigerator, covered tightly with plastic wrap, for up to 3 days.
Helpful Notes
- For a twist, try using chocolate or vanilla pudding mix instead of butterscotch.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To lighten the recipe, use low-fat cream cheese and sugar-free pudding mix.
- This dessert can be made a day ahead to allow the flavors to develop even more.
Tips from Well-Known Chefs
- Famous pastry chef Dominique Ansel recommends always softening cream cheese to room temperature for a smoother filling.
- Chef Duff Goldman suggests using a pastry cutter to mix the butter and flour evenly for a perfect crumbly crust.
- For extra flavor, Chef Ina Garten advises lightly toasting the pecans before adding them to the dessert for a deeper, nutty flavor.