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 caloriescarbohydrate: 42.5 gcholesterol: 62 mgfat: 11.1 gfiber: 1 gprotein: 4.3 gsaturatedFat: 1.6 gservingSize: -sodium: 479.3 mgsugar: 29.7 gtransFat: : -unsaturatedFat: : -
Directions Butterscotch Pumpkin Pudding Cake
Directions
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Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
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.
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.