With Thanksgiving around the corner and a (first-ever) Friendsgiving that I’m hosting coming up soon, I figured it was the perfect opportunity to make a Thanksgiving-inspired version of Cake Batter Blondies. Since I already tackled a pumpkin version, my mind wandered to blondies inspired by another classic pie…
I have to say – I think this may be my favorite version of CBB’s yet! There’s an added crunch from the pecans and ooey gooeyness from butterscotch chips. Here’s what you’ll need to make ’em.
Ingredients:
- 1 box yellow cake mix *
- 1/4 cup canola oil
- 1 egg, beaten
- a splash – 1/4 cup milk
- 3/4 cup pecans, crushed
- 3/4 cup butterscotch chips
- caramel sauce for topping (optional)
Directions:
- Preheat oven to 350 degrees.
- Combine the cake mix, pecans and butterscotch chips in a large bowl, then mix in the oil and egg.
- Add as little milk as possible slowly just until the batter is combined – you want the batter to remain as dense as possible!!!
- Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Do NOT over-bake – it’s better to err on the side of under-baked (trust me).
- Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.
- Before serving, drizzle with some caramel sauce.
* My favorite brand has always been Betty Crocker SuperMoist Yellow Cake Mix. It turns out to be the best texture and cake batter-y flavor! 
If you’re looking for a delicious and non-traditional way to impress your Friendsgiving guests…you’re welcome 😉 And if you make any of my Cake Batter Blondies, don’t forget to tag me on Instagram @Hungry.Blonde!
You might also like:
Original Cake Batter Blondies
Chocolate Chip Pumpkin Cake Batter Blondies
Nutella Cake Batter Brownies
Snickerdoodle Cake Batter Blondies
