Springtime Butterscotch Bundt Cake
1st Gen Author: Janene Jensen
Cake:
- 1 yellow cake mix
- 1 small pkg instant butterscotch pudding
- 4 eggs
- 1 cup sour cream
- ½ cup oil
- ¾ cup water
Filling:
- ¾ cup chopped pecans
- 1 Tbsp cinnamon
- 4½ Tbsp sugar
Preheat oven to 350°. In a large bowl, mix cake ingredients.
In a separate bowl, mix filling ingredients
Spray and flour a Bundt pan.
Pour half the cake batter in.
Spread filling over cake mix, making sure not to get filling near the edges of the Bundt pan.
Add remaining cake batter.
Bake at 350° for 45 min.
Cool on wire rack.
