Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Butterscotch Bundt Cake




Source of Recipe


Valery Anderson, Roseville, MI


List of Ingredients




1 package (18-1/4 ounces) yellow cake mix without pudding in the mix
1 package (4-serving size) butterscotch-flavor instant pudding and pie filling mix
1 cup water
3 eggs
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Powdered sugar (optional)


Recipe



Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick cooking spray. Combine all ingredients except pecans and powdered sugar in large bowl. Beat with electric mixer at medium-high speed 2 minutes or until blended. Stir in pecans. Pour into prepared pan. Bake 40 to 50 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes. Invert cake onto serving plate and cool completely. Sprinkle with powdered sugar, if desired.


Pistachio Walnut Bundt Cake Substitute white cake mix for yellow cake mix, pistachio-flavored pudding mix for the butterscotch-flavored pudding for butterscotch pudding and walnuts for pecans.