Butterscotch Bundt Cake
Shared with me by: Tammy K (sister)
Ingredients
- 1 box butter pecan cake mix
- 1 small pkg. Instant butterscotch pudding mix
- 1/2 c. water
- 1/2 c. canola oil
- 4 eggs
- 1 c. low-fat sour cream
- 12 oz. pkg. butterscotch chips
- whipped topping, for each piece
Instructions
In a large mixing bowl, combine all ingredients, except for butterscotch chips. Beat with an electric mixer on medium speed until blended. Fold in butterscotch chips.
Pour into a greased and floured Bundt pan.
Bake at 350 degrees for 50-60 minutes until toothpick inserted comes out clean. Let cake cool in pan on cooling rack until completely cool.
Carefully remove cake from pan and place on a cake plate. Sprinkle with powdered sugar.
Serve each piece with a dollop of whipped topping.