Food on the Hill: Caramel Nut Cake

This Week’s Recipe: Caramel Nut Cake
Photo by Sue York/

1 yellow cake mix
1 (3.4 oz) package of instant butterscotch pudding
3 tablespoons flour
3 eggs
½ cup vegetable oil
½ cup water
1/4 cup walnut pieces
½ cup sweetened coconut flakes
2/3 cup brown sugar
1/3 cup butter, softened
1 tablespoon ground cinnamon
1/3 cup sliced almonds
Preheat oven to 350 degrees. Spray a 9” x 13” pan with non-stick spray. Line the bottom of the pan with parchment paper cut to the same size, and spray the paper also.
Photo by Sue York/
In a large bowl mix together the dry ingredients together, flour, cake mix, pudding. Mix in the eggs, water and oil. Mix well.
In another bowl mix together the butter and brown sugar. Split this sugar mixture in half. Add to half of the mixture add the walnut and coconut.
Photo by Sue York/
Put ½ of the batter into the 9 x 13 pan and spread even to the edges. Sprinkle on the sugar mixture that has the walnuts and coconut mixed in. Take the rest of the batter and cover the sugar layer. Sprinkle the rest of the plain sugar mixture over the top and then sprinkle on the almonds.
Photo by Sue York/
Bake 35-40 until a toothpick put in the middle comes out clean.
Photo by Sue York/
Caramel Nut Cake
Photo by Sue York/
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