Burgess’ Junk Cake
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Burgess Family | 📂 Category: Desserts A delightfully unique vintage cake featuring a rich chocolate pudding base mixed with sour cream white cake mix. Topped with crunchy nuts and sweet butterscotch chips, it bakes into an incredibly moist and flavorful dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 12 servings |
🔪 Key Equipment
- 9x13-inch baking pan
- Medium saucepan
- Stirring spoon
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 regular size package | Chocolate Pudding Mix | not instant (cook-and-serve) |
| 1 stick | Margarine | or butter |
| 1 box | Sour Cream White Cake Mix | dry mix |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| To taste | Nuts | chopped |
| To taste | Butterscotch Chips | for sprinkling |
Instructions
Preparation and Baking
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking pan.
- In a medium saucepan, prepare the 1 regular size package chocolate pudding according to its package directions. Bring it to a boil on the stovetop.
- As soon as the pudding comes to a boil, remove it from the heat and add 1 stick margarine. Stir continuously until the margarine is completely melted and incorporated.
- Add 1 box sour cream white cake mix directly into the hot pudding mixture. Mix well together until a cohesive batter forms.
- Pour the batter evenly into the prepared 9x13-inch baking pan.
- Sprinkle the top of the batter generously with chopped nuts and butterscotch chips.
- Bake at 350°F for 30-35 minutes until the cake is set and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: This cake can be made a day in advance. Store covered at room temperature for up to 3 days, or freeze slices individually wrapped for up to 1 month.
Original Recipe Scan
