We celebrated a few guys’ birthdays at our church group last weekend and I decided that the occasion called for a “manly” (or whatever that means?) dessert. Thus, Marcy went on her first trip to the liquor store at the ripe old age of 5 months on our search for whiskey, or bourbon to be more exact. This cake is amazingly good and the taste of whiskey a lot stronger than I expected, which actually made it extra scrumptious!

Whiskey Cake with Butterscotch and Pecans

1 package yellow cake mix
1 package instant vanilla pudding mix
5 eggs
1/2 cup milk
1/2 cup whiskey
3/4 cup butter, cut into pieces
1 (11 ounce) package butterscotch chips
1 cup chopped pecans


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch or bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the butterscotch chips and pecans to the batter.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.