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