Butterscotch Bundt Cake
This Butterscotch Bundt Cake is moist, tender and full of sweet butterscotch flavor. It's perfect for holiday desserts or any day of the week!
Servings: 16 Servings
Calories: 305kcal
Ingredients
- 15.25 ounces yellow cake mix
- 1 cup sour cream
- 3.4 ounces instant vanilla pudding mix
- ½ cup vegetable or canola oil
- 4 eggs room temperature
- 11 ounces butterscotch chips
Instructions
- Preheat the oven to 350 degrees. Prepare a 12 cup Bundt pan by greasing and flouring, tapping to remove the excess flour.
- In a mixing bowl, beat together the cake mix, sour cream, pudding mix, and oil for 4 to 5 minutes, scraping down the sides as needed.
- Fold the butterscotch chips into the batter.
- Transfer the batter to the prepared Bundt pan.
- Bake for 1 hour or until a toothpick inserted in the middle returns clean.
- Allow to cool in the Bundt pan for 10 minutes before flipping the cake onto a wired rack or serving plate to cool completely prior to serving.
Nutrition
Serving: 1Serving | Calories: 305kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 331mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg