Apple Butterscotch Bundt Cake

Apple Butterscotch Bundt Cake









3 small apples, peeled, chopped (about 2 1/2 cups)

1 cup chopped pecans

1 cup butterscotch chips

1/2 cup packed brown sugar

1 teaspoon apple pie spice

1/4 cup butter, melted



Cake





1 box yellow cake mix

1 box (4-serving size) butterscotch instant pudding and pie filling mix

1 1/3 cups water

1/2 cup butter, softened

4 eggs



Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.





In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.





In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.





Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.





Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.



jackie austin