Butterscotch Bundt Cake Recipe

  • 1 package butterscotch (or yellow) cake mix (straight from box)
  • 1 cup sour cream
  • 1 instant butterscotch (or vanilla) pudding mix (straight from box) (small)
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 package butterscotch chips (6 ounce pkg)
Preheat oven 325 degrees.

Combine 1st. 5 ingredients

Mix well 2 to 4 minutes. Do not over mix. Batter needs to be dense so that chips will not fall to bottom of batter while baking.

Pour 1/3 to 1/2 of batter into well-greased and floured Bundt pan.

Gently fold the butterscotch chips into remaining batter and pour into pan.

Bake for 1 hour.

Cool for 1 hour.

Remove from pan onto over-sized cake plate and sprinkle powered sugar over top.

Goes great with your morning cup O Joe or a mid-day treat with ice cream or fresh berries and whipped cream.

Will keep fresh for days under your cake dome but freezes well.

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