I finally picked out a recipe to try out in my bundt pan. I was short on time, so I used a recipe that called for cake and pudding mixes. It turned out really great, though! Everyone loved it – there was none left over!
Butterscotch Bundt Cake
Home-Tested Dessert Recipes: 230 winning dessert recipes from real people like you!
Valery Anderson – Roseville, MI
1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) butterscotch-flavored instant pudding mix
1 cup water
2 teaspoons cinnamon
½ cup chopped pecans
powdered sugar, (optional)
Preheat oven to 325°F. Spray 10-inch Bundt pan with nonstick cooking spray. Combine all ingredients, except pecans and powdered sugar, in large bowl. Beat with electric mixer at medium-high speed 2 minutes. Stir in pecans. Pour into prepared pan. Bake 40 to 50 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Invert cake on to serving plate. Cool completely. Sprinkle with powdered sugar, if desired.
Makes 10 to 12 servings.
Valery says: Try substituting white cake mix for yellow cake mix, pistachio-flavored pudding mix for butterscotch-flavored pudding mix and walnuts for pecans. It will make a delicious Pistachio Bundt Cake with Walnuts.
MacGourmet Rating: 4 Stars