You know those sheet cakes that you can buy at your local grocery store?  Have you ever had one that seems like it has twice as much frosting as it does actual cake!?  Happens to me.  Every. Time.

However, I, being the crazy sugar lover that I am, quite enjoy that frosting.  And sadly, the only other people I know that enjoy it are under the age of 8.  No one else in my family likes that (much) frosting.  Just me and the 8 year olds… Oh well.

Growing up my mom frequently made cakes without frosting.  I wasn’t a huge fan.

But this cake.  THIS cake is one that I like – even without frosting!  And all of you non-frosting lovers will love it as well.

Promise.

Let’s play “judge the cake”.  5 points to win.

This cake is made with pudding.  It’s soooo moist.  ONE POINT.

There are nuts on this cake.  And not just any nuts – pecans.  Holy delicious!  (but if you don’t like them, you can leave them off!) Either way: ONE POINT.

Butterscotch chips are what makes the cake sweet…and you know I can’t live without sweet!  ONE POINT

This cake only has FIVE ingredients.  There really is nothing more simple!  (I could live off of easy recipes)  ONE POINT

It was gone in less than 24 hours!  ONE POINT

GRAND TOTAL = FIVE POINTS!!

This cake is a winner in my book!

Butterscotch Cake Bars
Ingredients:
1 box yellow cake mix
1 box (3-1/2 oz.) Cook-n-Serve butterscotch pudding mix (NOT instant!)
2 c. Milk
1/2 c. chopped pecans
1 pkg. (12 oz.) butterscotch chips

Directions:
1.  In a large saucepan, mix together pudding mix and milk.  Cook over medium heat until it boils.
2. Stir in dry cake mix.
3. Spread into a greased 9×13 pan
4. Top with butterscotch chips and pecans.
5. Bake at 350 for 35-40 minutes.  Enjoy!