Prep: 15mins | Cook: 1hr 10mins | Additional: 15 mins | Total: 1 hr 40 mins | Servings: 12 | Yield: 1 10-inch cake
Who would have thought that this amazing cake is made straight out of a cake mix box? A smooth cake with creamy icing on top – perfectly sweet and a perfect instant fix. The kids love this and it is always a hit. A star on gatherings and potlucks. Pretty easy and not fussy yet the taste is superb! This calls for simple and readily available ingredients – a good deal whenever you need something easy and quick. This delectable cake is excellent on any occasion. I made this for a friend last week and she adored this so much! She said this cake was a huge hit! I urge you to give this a try and I’m sure you’ll love it, too.
Ingredients
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1 serving cooking spray
1 (18.25 oz) package white cake mix
1 cup canned pure pumpkin
1 (3.4 oz) package of instant butterscotch pudding mix
4 large eggs, beaten
¼ cup of water
¼ cup canola oil
2 tsp pumpkin pie spice
HOW TO MAKE BUTTERSCOTCH PUMPKIN PUDDING CAKE
Step 1: Prepare the oven. Preheat it to 300 degrees F or 150 degrees C.
Step 2: Using a cooking spray, grease a 10-inch fluted pan like a Bundt.
Step 3: In a bowl, add the white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice. Mix until well combined and the batter is smooth.
Step 4: Transfer the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for about an hour and ten minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven and allow the cake to cool for at least 10 minutes in the pan. Then remove from the pan and transfer the cake onto a serving platter.
Nutrition Facts:
Per Serving: 283.2 calories; fat 11.1g 17% DV; cholesterol 62mg 21% DV; sodium 479.3mg 19% DV; protein 4.3g 9% DV; carbohydrates 42.5g 14% DV
Ingredients
- 1 serving cooking spray
- 1 (18.25 oz) package white cake mix
- 1 cup canned pure pumpkin
- 1 (3.4 oz) package of instant butterscotch pudding mix
- 4 large eggs, beaten
- ¼ cup of water
- ¼ cup canola oil
- 2 tsp pumpkin pie spice
Instructions
Step 1: Prepare the oven. Preheat it to 300 degrees F or 150 degrees C.
Step 2: Using a cooking spray, grease a 10-inch fluted pan like a Bundt.
Step 3: In a bowl, add the white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice. Mix until well combined and the batter is smooth.
Step 4: Transfer the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for about an hour and ten minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove from the oven and allow the cake to cool for at least 10 minutes in the pan. Then remove from the pan and transfer the cake onto a serving platter.
