Rosie’s Better Than Anything Cake

📜 Collection: UK15 | ✍️ Attribution: Rosie | 📂 Category: Desserts A rich, decadent Bundt cake made with a doctored yellow cake mix and loaded with butterscotch chips, chocolate chips, German chocolate, and pecans. This super moist and flavorful dessert is sure to please any crowd.


Prep TimeCook TimeInactive / Chill TimeYield / Servings
15 mins1 hour15-20 mins12-16 servings

🔪 Key Equipment

  • 10- or 12-cup Bundt pan
  • Large bowl
  • Electric mixer
  • Wire cooling rack

Ingredients

MeasurementsIngredientsPrep / Notes
1 box (18.25-ounce)Yellow Cake MixDry
1 small box (3.4-ounce)Vanilla Instant PuddingDry mix
4EggsLarge
1/2 cupOilVegetable oil
1/2 cupWaterRoom temperature
1 cup (8 ounces)Sour CreamRegular
6 ouncesButterscotch ChipsStandard
6 ouncesChocolate ChipsSemi-sweet
1/2 bar (2 ounces)Baker’s German ChocolateGrated
1 cupPecansChopped

Instructions

Step 1: Prep and Mix

  1. Preheat the oven to 350°F. Generously grease and flour a Bundt pan.
  2. In a large bowl, combine the 1 box yellow cake mix, 1 small box vanilla instant pudding, 4 eggs, 1/2 cup oil, 1/2 cup water, and 1 cup sour cream.
  3. Beat with an electric mixer on medium speed for 2 minutes until smooth and thoroughly combined.

Step 2: Fold and Bake

  1. By hand, gently stir in the 6 ounces butterscotch chips, 6 ounces chocolate chips, 1/2 bar German chocolate, and 1 cup pecans until evenly distributed.
  2. Pour the batter into the prepared Bundt pan.
  3. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Step 3: Cool and Serve

  1. Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it to remove.
  2. Let cool completely before slicing and serving.

💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 5 days.


Original Recipe Scan

Original Handwritten Card