The layers of this butterscotch-pretzel cake switch while baking, hence the magic! Topped with Cool Whip™ whipped topping, chopped pretzels and a butterscotch drizzle, it’s picture-perfect, too.
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Butterscotch Pretzel Magic Cake
- Prep Time 20 min
- Total 5 hr 25 min
- Servings 18
- Ingredients 11
Ingredients
Cake Layer
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
Butterscotch Layer
- 3 eggs, slightly beaten
- 1/4 cup sugar
- 1 1/3 cups Mrs. Richardson's™ butterscotch caramel topping (from 17-oz jar)
- 2 tablespoons butter, melted
Topping
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 1 1/4 cup pretzel twists, coarsely crushed (about 1 cup)
- 2 tablespoons Mrs. Richardson's™ butterscotch caramel topping (from 17-oz jar)
Instructions
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Step1Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
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Step2In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3In medium bowl, beat Butterscotch Layer ingredients with whisk until well blended. Transfer to 2-cup glass measuring cup, and evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
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Step4Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
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Step5Just before serving, spread whipped topping over chilled cake. Sprinkle with pretzels, and drizzle with 2 tablespoons butterscotch topping. With sharp knife, cut cake into 6 rows by 3 rows. Use a serving spatula and a knife to carefully help slide pieces off to serve.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
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