Squash Recipe ⤞ Butterscotch Pumpkin Pudding Cake

This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar.

Ingredients

• cooking spray
• 1 (18.25 ounce) package white cake mix
• 1 cup canned pure pumpkin
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 4 eggs, beaten
• ¼ cup water
• ¼ cup canola oil
• 2 teaspoons pumpkin pie spice

Cooking Directions

1. Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
2. Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

Nutrition Facts

• calories283.2
• carbohydrateContent42.5 g
• cholesterolContent62 mg
• fatContent11.1 g
• fiberContent1 g
• proteinContent4.3 g
• saturatedFatContent1.6 g
• sodiumContent479.3 mg
• sugarContent29.7 g