Butterscotch Pumpkin Pudding Cake

Butterscotch Pumpkin Pudding Cake

29
Kellie 3

"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."

Ingredients

1 h 40 m {{adjustedServings}} servings 283 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R)) with cooking spray.
  2. 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.
  3. 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.
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Reviews

29
  1. 37 Ratings

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This is one of my favorite cakes to make once it starts getting cooler outside. This works well with a yellow cake mix, too. If I have them on hand, I like to throw in a cup of butterscotch chip...

I made this for a pot luck at work and it was A HIT!! I just frosted it with a can of ready made cream cheese frosting but before I did that, I sprinkled a few butterscotch chips on the top of ...

My grandmother has beed making this recipe since the 1950's (since boxed cake mix hit the shelves!) She said that she originally got it from a church group. We use yellow cake mix and an enitre ...