Butterscotch Lush Cake (Layered No-Bake Dream with Pecans!)

This butterscotch lush cake is a layered no-bake dessert with a buttery pecan crust, creamy cheesecake filling, and rich butterscotch pudding. Easy and crowd-pleasing!

A Butterscotch Lush Cake That Brings Back Sweet Summer Memories

Every summer growing up, we’d pile into the car after church and head straight to my aunt Margo’s house for Sunday lunch. Her backyard was humble—just a square of patchy grass, a fold-out table, and lawn chairs that pinched your legs—but the food? Pure magic. One dish always stood out on that mismatched potluck table: her butterscotch lush cake.

It came in a glass 9×13, no frills. Just creamy, golden layers stacked with love and topped with a scatter of pecans that always made my mom swoon. I remember how it felt slicing into it—each layer giving way just enough, the knife gliding through the whipped topping, sinking gently into that pudding, and hitting the buttery crunch of the crust. And the taste? Cold, silky, sweet, with a hint of salt from those toasted pecans. I still think about it every time the weather turns warm.

Years later, I texted Aunt Margo for the recipe. She sent back a photo of a yellowed index card, corners curling and splattered with years of love. I made it that night with my daughter Lily, who declared it “the best dessert we’ve made this year.” And honestly? I agreed.

If you love rich pecan-filled cakes, easy butterscotch desserts, and no-bake treats that feel like a hug in every bite, you’re in for something special.

Eva’s Note:
When I first started making this for gatherings here in NYC, I was surprised how many people had never heard of a “lush cake.” It’s one of those heartland classics that doesn’t get the spotlight it deserves—but once someone tries it? They’re hooked.

Ingredients You’ll Need

One of the things I love most about this butterscotch lush cake is how simple the ingredients are. Most of them are pantry staples, and they come together in the dreamiest layers—cool, creamy, and just sweet enough. Here’s what you’ll need to make this butterscotch pudding dessert at home:

Crust

• ½ cup butter, cubed
• 1 cup all-purpose flour
• ½ cup pecans, chopped

Eva’s Tip: Toast the pecans in a dry skillet for a few minutes until fragrant—it makes a world of difference in flavor. Trust me.

Cream Cheese Layer

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping (like Cool Whip)

Eva’s Tip: Go full-fat on the cream cheese here—low-fat tends to get a bit weepy.

Pudding Layer

• 3 cups cold milk
• 2 (3.4 oz) packages butterscotch instant pudding mix

I usually go with Jell-O brand—it’s always consistent and sets beautifully.

Topping

• 1 (8 oz) container whipped topping
• ¼ cup chopped pecans

Don’t skip these on top—it’s the crunch that balances all that creamy goodness.

Eva’s Note:
If you love pecans in desserts like we do, you might also enjoy my chocolate chip pecan cookies. They’ve got that same nutty warmth that makes this layered pudding cake so irresistible.

How to Make Butterscotch Lush Cake

This no bake layered dessert is the kind of treat that looks impressive but is secretly super easy to pull off. Each layer brings something different to the table: crisp, creamy, fluffy, and rich. Just give yourself a little chill time between steps, and you’ll end up with a layered pudding cake that’s sliceable, crowd-pleasing, and every bit as good the next day.

Step 1: Make the Crust

Preheat your oven to 350°F.
In a small bowl, mix together:
• 1 cup flour
• ½ cup chopped pecans
• ½ cup butter, cubed

Use a pastry cutter or your fingertips to work the butter into the flour until crumbly, like damp sand. Press this mixture into the bottom of a 9×13-inch baking dish.

Pro Tip: Toast those pecans first—just a few minutes in a skillet until they smell nutty and delicious. It really brings out their flavor in this pecan dessert recipe.

Bake for about 15 minutes or until lightly golden. Cool completely before moving on.

Step 2: Cream Cheese Layer

In a mixing bowl, beat:
• 1 package (8 oz) softened cream cheese
• 1 cup powdered sugar

Once smooth, fold in:
• 1 cup whipped topping

Spread this fluffy layer over the cooled crust.

Pro Tip: Go gently here—if the crust is still warm, the filling will melt into it. Chill time matters.

Step 3: Butterscotch Pudding Layer

In a large bowl, whisk together:
• 2 packages butterscotch instant pudding
• 3 cups cold milk

Whisk for 2 minutes until thickened. Let it sit for a minute or two, then spread over the cream cheese layer.

Eva’s Tip: Let this layer chill for 20–30 minutes before topping. It helps everything hold its shape when slicing.

Step 4: Top It Off

Finish it off with:
• 1 (8 oz) container whipped topping
• ¼ cup chopped pecans

Spread the whipped topping evenly over the pudding. Sprinkle with chopped pecans.

Eva’s Tip: Don’t skip those pecans on top—it’s the bite of crunch that makes every forkful sing.

Eva’s Note:
If you love creamy, chilled treats like this, you’ll adore my cheesecake bars like this. There’s something so satisfying about desserts that don’t even ask you to turn the oven on (except maybe for the crust—just a little).

Make It Your Own (Simple Variations)

One of the things I love most about lush cakes is how forgiving they are. You can swap layers, change up flavors, or adapt it for dietary needs without losing the spirit of the dessert. Here are a few tried-and-true twists on this easy butterscotch dessert that might inspire your next batch:

Crust Swaps

If you don’t have pecans on hand—or just want to try something new:
• Graham Cracker Crust: Use 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press and chill—no need to bake.
• Pretzel Crust: For a salty-sweet combo, crush up 1½ cups of mini pretzels and mix with ½ cup melted butter and 2 tablespoons sugar. This one brings a crunch and a little tang!

Pudding Flavors

Not a butterscotch person? That’s okay!
• Chocolate Pudding: The classic. Rich and decadent.
• Banana Cream: Light and fresh, especially good with sliced bananas tucked into the cream cheese layer.
• Pistachio: Earthy and bright green—it’s a vintage twist I remember from a neighbor’s holiday potluck growing up.

Gluten-Free Option

• Use a gluten-free flour blend in the crust or sub in a gluten-free cookie base like crushed almond flour cookies.
• Most instant puddings are gluten-free (always double-check!), so the rest is easy.

Eva’s Note:
Sometimes I even make mini versions in mason jars for picnics—one layer at a time with a spoon in the lid. The kids love them, and there’s zero mess to clean up after.

How to Store & Serve This Lush Cake

Once you’ve built your beautiful butterscotch lush cake, it’s time to let it rest. This dessert actually gets better as it chills—the layers firm up just enough to slice cleanly, and the flavors have time to mingle. Here’s how to keep it fresh and dreamy from the first bite to the last.

Fridge

Yes—this cake absolutely needs to be refrigerated. It’s made with dairy (cream cheese, milk, whipped topping), so chilling is a must.
• Store covered in the fridge for up to 4 days.
• I always serve it cold—it’s the best way to enjoy the creamy, cool textures.

Eva’s Note:
We always served this dessert straight from the fridge. That soft, cold bite with just a hint of nutty crunch? Heavenly.

Freezer

Can you freeze butterscotch lush cake?
• Yes! Wrap it tightly in plastic wrap and foil, or pop it into an airtight container.
• Freeze for up to 1 month.
• Thaw overnight in the fridge before serving.

Eva’s Note:
I froze a half pan once before a big trip—just in case guests popped by while we were gone. Pulled it out a week later, and it tasted just as wonderful.

Make Ahead

This dessert was born for prepping ahead.
• You can make it a full day in advance—in fact, I highly recommend it.
• The layers hold better, and the pudding and cream cheese have time to set.

Eva’s Note:
This is my go-to for holiday dinners or birthday brunches. I make it the night before, cover it in the fridge, and it comes out perfect every single time.

Frequently Asked Questions about Butterscotch Lush Cake

More Sweet Layered Desserts to Try

Lush cakes are like the cozy cousins of trifles, dump cakes, and cheesecake bars like this—easy to make, fun to share, and impossible to eat just one bite. If you loved the texture and flavor mix in this layered pudding cake, here are a few more treats to bookmark:

• Cinnamon Roll Cheesecake Bars – Warm cinnamon spice meets creamy cheesecake swirl. Perfect with coffee.
• Chocolate Chip Pecan Cookies – Chewy, nutty, and full of melty chocolate. A cookie jar favorite.
• Brownie Pecan Pie Ooey Gooey Butter Cake – Rich, fudgy, and layered with pecan-studded joy. Think of it as lush cake’s indulgent cousin.

Eva’s Note:
Lush cakes remind me why I started writing recipes in the first place—because good food tells a story, and every creamy layer brings back a memory. I hope this one brings a few sweet ones to your table too.

Print