Butterscotch Pumpkin Pudding Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 1 |
|
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:
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 |
1/4 cup water |
1/4 cup canola oil |
2 teaspoons pumpkin pie spice |
Directions:
1. Preheat oven to 250 degrees F (120 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.
|
|