angled shot of butterscotch bundt cake with powdered sugar glaze

Butterscotch Bundt Cake

Butterscotch Bundt Cake is a moist and flavorful bundt cake made with the help of a cake mix and JELL-O pudding. Perfect for a holiday table!
3.89 from 45 votes
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Course: Dessert
Cuisine: American
Keyword: butterscotch bundt cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 15
Calories: 241kcal


For the Butterscotch Bundt Cake

  • 1 box yellow cake mix
  • 1 package 3.4 oz JELL-O butterscotch instant pudding mix
  • 1 cup milk I used 2%
  • 1/2 cup butter melted
  • 3 eggs

For the Powdered Sugar Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon butter melted
  • 1/4 cup water
  • splash of vanilla extract


For the Butterscotch Bundt Cake:

  • Preheat your oven to 350 degrees and generously spray your bundt pan with non-stick spray. Set aside.
  • In a large bowl, add the cake mix, dry pudding mix, milk, melted butter, and eggs. Beat on low for 30 seconds then medium for 2 minutes. The batter will be thick & fluffy (thanks to the pudding!)
  • Spoon evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 
  • Remove from the oven and let cool for about an hour. Flip over onto a plate.

For the Powdered Sugar Glaze:

  • While the cake is cooling, to a medium bowl, add the powdered sugar, melted butter, water, and vanilla. Whisk together until smooth.
  • Once the cake has cooled, pour the glaze over the cake. 
  • Slice, serve, and enjoy! 


Serving: 1g | Calories: 241kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 332mg | Potassium: 49mg | Sugar: 23g | Vitamin A: 285IU | Calcium: 98mg | Iron: 0.9mg
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