Butterscotch Cake II

4.5
(36)
32 Reviews
9 Photos

Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.

Recipe by JACKIE
Updated on August 8, 2022
9
9
9
9
Servings:
12
Yield:
1 to 10 - inch bundt cake
Jump to Nutrition Facts

Ingredients

  • 1 (18.25 ounce) package white cake mix

  • 1 (3.4 ounce) package instant butterscotch pudding mix

  • 1 cup milk

  • ½ cup vegetable oil

  • 4 egg whites

  • ¼ cup confectioners' sugar for dusting

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.

  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.

  4. Sprinkle with confectioners sugar before serving.

Nutrition Facts (per serving)

317 Calories
14g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 317
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 2mg 1%
Sodium 433mg 19%
Total Carbohydrate 44g 16%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 4g
Vitamin C 0mg 1%
Calcium 106mg 8%
Iron 1mg 3%
Potassium 99mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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