BUTTERSCOTCH PUMPKIN PUDDING CAKE

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Butterscotch Pumpkin Pudding Cake image

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

cooking spray
1 (18.25 ounce) package white cake mix
1 cup canned pure pumpkin
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs, beaten
¼ cup water
¼ cup canola oil
2 teaspoons pumpkin pie spice

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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