butterscotch pumpkin pudding cake

Ingredients

• Servings: 1
• 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
• 1/4 cup water
• 1/4 cup canola oil
• 2 teaspoons spice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 250 degrees f (120 degrees c). spray a 10-inch fluted tube pan (such as a bundt®) with cooking spray.
• mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. pour batter into prepared cake pan.
• 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 a serving dish to remove cake from pan.