Butter Pecan Chocolate Chip Cake

This is a great cake to serve to family and friends or just anytime you want a great dessert.

1 Super Moist Butter Pecan Cake Mix
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 large eggs
1 stick butter or margarine, melted
2/3 cup water
2/3 cup chocolate chips
2/3 cup nuts, chopped (I used walnuts)
2/3 cup butterscotch chips
In a large bowl mix cake mix, pudding mix, eggs, margarine, and water.  Fold in chocolate chips and nuts. Spread batter  in a sprayed 9 x 13 inch pan.  Sprinkle butterscotch chips over batter.  Bake in a preheated 375 degree oven for 30 to 35 minutes.  Remove from oven and let cool.
Nutmeg Frosting:
1 can rich and creamy vanilla frosting
1 teaspoon vanilla flavoring
1 1/2 teaspoons ground nutmeg
Put frosting out into a glass dish or pitcher.  Add vanilla flavoring and nutmeg.  Microwave on high about 30 seconds.  Remove and mix well with wire whisk.  Pour over cake.  Add more nuts on top if desired.  
This cake will become a favorite!  Enjoy!
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  1. seriously ladies do you see what you are saying on your post? The recipe is called butter pecan cake with nutmeg frosting it’s supposed to taste like nutmeg.

  2. i made the chicken with pears and cherries they sure like it

  3. Made this cake the other day, didn’t add nuts to the cake … and used 1 teaspoon of nutmeg instead of 1 1/2 as it called for (the spice is too strong for our tastes) … reviews from my QC (quality control) aka grandchildren, & husband … this was just okay for them … the frosting was still too strong with the nutmeg in their opinion. My personal review : cake is really easy to make, I would have preferred it with chopped nuts in it, and I would lessen the nutmeg even more maybe add a little ground clove mixed with nutmeg for a more enjoyable flavor for my tastebuds. Thank you for sharing this recipe I enjoyed making it and even though it didn’t get the rave reviews I had hoped for I think making slight modifications to it will make it one of our family favorites.

    • Marilyn Crosby says:

      I made this tonight and you were right about the nutmeg. I just used 1 teaspoon like you did, and it was still too much nutmeg. I think 1/2 teaspoon would be better. The cake part was very good, so I am going to try it again with less nutmeg.

  4. Just came over from Facebook! Tha cake is super loaded and super delicious! And your honey baked chicken breasts- oh my so yummy and mouth watering! signing up for recipe updates! Wishing you a wonderful weekend 🙂

  5. Now this is my kinda cooking! Great site Judy!

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