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Butterscotch Pretzel Magic Cake

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By Betty Crocker Kitchens
Updated Apr 13, 2020
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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.

Butterscotch Pretzel Magic Cake

  • Prep Time 20 min
  • Total 5 hr 25 min
  • Servings 18
  • Ingredients 11
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Ingredients

Cake Layer

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

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    3
    In 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.
  • Step 
    4
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
  • Step 
    5
    Just 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

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