Butterscotch-Apple Bundt Cake

This Bundt cake is autumn comfort food at its finest! A showcase dessert with its lovely, amber color. Firm, tart apples work best, but you may use any leftovers lurking in the fridge that you need to use up. Dust with powdered sugar before slicing, if desired.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 283 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 ½ teaspoons ground cinnamon
• 1 cup sour cream
• ½ cup water
• ¼ cup vegetable oil
• ½ cup brown sugar
• 3 large eggs
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 (15.25 ounce) package yellow cake mix
• 2 cups peeled, chopped apples

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.

Step 2

Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.

Step 3

Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.

Step 4

Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.

Step 5

Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.

Step 6

Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.