Hot Butterscotch Pudding Cake is an old time favorite. My Great Grandmother and my Grandmother used to make this and I am still making it today. It’s one of those great recipes that have stood the test of time. Give it a try, it’s so easy and delicious! :)


Yield: 4-6 servings

  1. In a medium bowl, mix together the flour and sugar.
  2. Add the baking powder and raisins. Mix together making sure that your raisins get broken up and evenly mixed.
  3. Add the milk and mix on low speed with an electric hand mixer. This will finish the cake batter.
  4. Spread the cake batter evenly along the bottom of a deep, un-greased casserole dish. You will want to use a deep casserole dish because the cake batter will rise when it is cooked. If your pan isn’t deep enough it will overflow in the oven.
  5. Sprinkle the brown sugar evenly across the top of the cake batter.
  6. Drizzle the vanilla over top of the brown sugar, as evenly as possible.
  7. Cut the butter into little pieces and drop onto the brown sugar.
  8. Pour the boiling water over top of the brown sugar.
  9. Bake at 350°F for 40 to 60 minutes. When you put this in the oven, the cake batter will bake and rise to the top and the brown sugar and other ingredients will form the butterscotch pudding. The cake is done when the top is a nice golden brown color and springs back when touched lightly.
  10. It will be boiling hot, so let it cool for 30 – 45 minutes before serving! Serve with a scoop of vanilla ice cream or serve it cold with some whipped cream.


  • 1 cup of All-purpose Flour
  • 1/2 cup of Granulated Sugar
  • 2 tsps of Baking Powder
  • 1 cup of Raisins
  • 1/2 cup of Milk
  • 1 cup of Brown Sugar
  • 1 tbsp of Vanilla
  • 1 tbsp of Butter
  • 2 cups of Boiling Water


Share your thoughts....

3 Responses to “Hot Butterscotch Pudding Cake Recipe”

  1. janet p says:

    Great but verrrrry important to not use “golden” instead of “dark” brown sugar. Sauce, otherwise, is just sweet but does not have very much butterscotch flavor.

  2. Shannon says:

    I’m so glad I found this recipe. My mother used to make this for us when we were kids. Now I make it for my husband. He absolutely loves it. I’m going to try the lemon one.

  3. Susan says:

    I tried your recipe tonight and it is not only quick and easy, but tastes wonderful! The sauce is thin when scooping it from the dish, but seems to thicken slightly as the cake and sauce meet there. I was tempted to leave out the raisins but I’m sure glad I didn’t. They really softened so nicely from boiling in the sauce and absorbed that butterscotch flavor. I will surely make this again! Salute to your Grandmothers! Thanks for sharing this. (I chose your recipe because it was from scratch and didn’t use a pudding mix or those butterscotch baking chips.)