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Butterscotch-Apple Bundt Cake


Ingredients

2 cups peeled, chopped apples

2 cups peeled, chopped apples

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cinnamon

½ cup brown sugar

½ cup brown sugar

½ teaspoon ground nutmeg

½ teaspoon ground nutmeg

1 (15.25 ounce) package yellow cake mix

1 (15.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant butterscotch pudding mix

1 (3.4 ounce) package instant butterscotch pudding mix

1 cup sour cream

1 cup sour cream

½ cup water

½ cup water

¼ cup vegetable oil

¼ cup vegetable oil

3 large eggs

3 large eggs

Directions

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

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

Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.

Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.

Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.

Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.

Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.

Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.

Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.

Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.

Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

Nutrition Facts (per serving)

* 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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