Butterscotch-Apple Bundt Cake Supreme

Indulge in the flavors of fall with this exquisite Butterscotch-Apple Bundt Cake. Featuring a delightful blend of butterscotch pudding mix, fresh apples, and a hint of warm spices, each slice promises a symphony of tastes.

Ingredients

2	peeled, chopped apples
1 1⁄2	teaspoons ground cinnamon
1⁄2	cup brown sugar
1⁄2	teaspoon ground nutmeg
1	(15.25 ounce) package yellow cake mix
1	(3.4 ounce) package instant butterscotch pudding mix
1	cup sour cream
1⁄2	cup water
1⁄4	cup vegetable oil
3	large eggs

Instructions

• 1. Begin by preheating the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  2. In a bowl, toss together the peeled and chopped apples, ground cinnamon, brown sugar, and ground nutmeg.
  3. In a large mixing bowl, combine the yellow cake mix, instant butterscotch pudding mix, sour cream, water, vegetable oil, and large eggs. Mix on low speed using an electric mixer until completely blended for about 1 to 2 minutes. Gently pour 2/3 of the batter into the prepared pan.
  4. Drain any excess juices from the apple mixture and then distribute the apple mixture evenly over the batter in the pan. Pour the remaining batter over the apples and smooth the top with a spatula to ensure the apples are covered entirely.
  5. Bake the cake in the preheated oven until the top is dry and springs back when touched, typically for about 55 to 60 minutes.
  6. Once baked, remove the cake from the oven and allow it to cool on a wire rack for 15 to 20 minutes. Gently run a table knife around the edges to loosen the cake. Carefully invert the cake onto a serving plate or cooling rack. Allow the cake to cool completely before serving.

Jul 18, 2024