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No-Cook Butterscotch-Almond Layer Cake

No-Cook Butterscotch-Almond Layer Cake

Oxmoor House JANUARY 2008

  • Yield: 8 servings (serving size: 1 slice)
  • Cook time:6 Minutes
  • Prep time:8 Minutes
  • Other:8 Hours, 10 Minutes


  • 1 (1-ounce) package sugar-free butterscotch instant pudding mix
  • 1 cup fat-free milk
  • 2 cups frozen reduced-calorie whipped topping, thawed and divided
  • 1 (10-ounce) loaf frozen low-fat pound cake (such as Sara Lee)
  • 1/3 cup fat-free hazelnut-flavored coffee creamer
  • 1/4 cup slivered almonds, toasted


Prepare pudding mix according to package directions using 1 cup fat-free milk. Cover and chill 10 to 15 minutes or until firm. Fold 1 cup whipped topping into pudding.

Remove cake from loaf pan and slice cake lengthwise into 4 slices. Brush coffee creamer evenly over each slice. Return 1 cake slice to bottom of loaf pan; top with 1/2 cup pudding mixture, spreading to edge of slice. Repeat process with remaining cake slices and pudding mixture, ending with pudding. Top with remaining 1 cup whipped topping.

Cover and chill at least 8 hours. Sprinkle with toasted almonds just before serving. Cut into slices.

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 5.5g
  • Saturated fat: 2.6g
  • Protein: 3.2g
  • Carbohydrate: 33.9g
  • Cholesterol: 1mg
  • Iron: 1.9mg
  • Sodium: 226mg
  • Calories from fat: 25%
  • Fiber: 0.9g
  • Calcium: 56mg

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No-Cook Butterscotch-Almond Layer Cake recipe