Rating: 4.5 stars 4.6
45 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
15 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 10-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.

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  • 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.

Nutrition Facts

283 calories; protein 4.3g; carbohydrates 42.5g; fat 11.1g; cholesterol 62mg; sodium 479.3mg. Full Nutrition
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