Peanut Butterscotch Sundae Cake

Peanut Butterscotch Sundae Cake from Pillsbury™ Baking

Tags: Cakes, Dessert/Sweets

  • Prep Time: 30 min
  • Cook Time: 35 min
  • Ready Time: 120 min
  • Yield: 10 to 12 servings



  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 cup sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3 large egg whites
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed peanut brittle
  • 1/4 cup Smucker's® Butterscotch Flavored Topping


  • 1/2 cup milk
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 2 cups powdered sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 teaspoon vanilla extract


  • Smucker's® Butterscotch Flavored Topping
  • Additional crushed peanut brittle

Preparation Directions


  • HEAT oven to 350ºF. Coat a 11 x 7-inch glass baking dish lightly with no-stick cooking spray. Line with waxed paper. Spray waxed paper.
  • COMBINE cake flour, sugar and shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly. Place egg whites in 1-cup measuring cup. Add enough water to equal 1 cup. Pour into flour mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
  • SPOON 1 cup batter into small bowl. Add peanut brittle and butterscotch topping. Stir until blended. Spoon remaining batter into baking dish. Place spoonfuls of peanut brittle batter on top. Swirl through batters with knife for marble effect.
  • BAKE 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake on wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.


  • COMBINE milk and flour in small saucepan. Stir until blended. Cook and stir on medium heat until mixture is thickened. Pour into medium bowl to cool completely. Add powdered sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.


  • DRIZZLE cake with additional butterscotch topping, letting excess run down sides. Sprinkle with additonal crushed peanut brittle.

Nutritional Information Per Serving

Serving Size (1 slice, 1/10 of cake), Calories 540 (Calories from Fat 200), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 80g (Dietary Fiber 1g, Sugars 58g), Protein 5g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.