BUTTERSCOTCH PUMPKIN PUDDING CAKE
This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar.
Provided by Kellie
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
- Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 42.5 g, Cholesterol 62 mg, Fat 11.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 479.3 mg, Sugar 29.7 g
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Billieanne Varley
[email protected]This cake was a bit too sweet for my taste, but it was still good.
aditting boy420 jutt
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe to have on hand for special occasions.
Solomon R
[email protected]This cake is so moist and flavorful. The butterscotch sauce is a great addition.
Fortune Rotimi
[email protected]Easy to make and delicious! Will definitely make again.
Baba Nawab
[email protected]This butterscotch pumpkin pudding cake was a hit at our Thanksgiving dinner! The cake was moist and flavorful, and the butterscotch sauce was the perfect finishing touch.