Butterscotch Pumpkin Pudding Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 479.3 mg
sugar: 29.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) 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.

Recipe Yield

1 10-inch cake

Recipe Note

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.

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