Butterscotch Bundt Cake

4.10 from 82 votes

Butterscotch bundt cake is a moist and flavorful bundt cake made with the help of a cake mix and jello butterscotch pudding. A simple and elegant dessert, perfect for the holiday table!

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Author Melissa Williams

Ingredients

For the Butterscotch Bundt Cake

15.25 ounce yellow cake mix
3.4 ounce butterscotch instant pudding mix
1 cup milk I used 2%
½ cup unsalted butter melted
3 large eggs

For the Powdered Sugar Glaze

1 ¼ cup powdered sugar
1 Tablespoon butter melted
4 Tablespoons milk
1 splash vanilla extract

Instructions

For the Butterscotch Bundt Cake:

Preheat your oven to 350 degrees F 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!)
15.25 ounce yellow cake mix, 3.4 ounce butterscotch instant pudding mix, 1 cup milk, 1/2 cup unsalted butter, 3 large eggs
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, milk, and vanilla. Whisk together until smooth.
1 ¼ cup powdered sugar, 1 Tablespoon butter, 4 Tablespoons milk, 1 splash vanilla extract
Once the cake has cooled, pour the glaze over the cake.
Slice, serve, and enjoy!

Notes

Store leftovers covered at room temperature for 4-5 days.
Mix batter only until ingredients are just combined to keep it light.
Thoroughly grease bundt pan to preserve the decorative shape.
To turn it out onto the plate, so it in one swift motion. It should slide right out.
Check for doneness with a toothpick—it should come out clean.

Nutrition