butterscotch pumpkin pudding cake

butterscotch pumpkin pudding cake
  • 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


  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.

03/16/2017
butterscotch pumpkin pudding cake, recipe PT15M PT1H 5 455 calories

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