This cake was so good that I made it twice in two days. Ok…I actually made it twice in two days because we ate every.single.bite of it and then I realized I hadn’t photographed it yet (first time that’s happened to me!). My aunt called this cake pure sin. Considering there wasn’t one morsel left, I’d have to agree. Let’s just say, I didn’t have a hard time getting rid of the second cake as well. The praline crunch frosting really adds to the apple and the butterscotch…it was worth the work. Twice.
1 box of yellow cake mix
2 small boxes of instant butterscotch pudding
1/2 cup veggie oil
1 1/4 cups water
1 cup of grated apple (I peeled 2 Braeburns and then used the cheese grater to grate them up)
1 cup butterscotch chips
1 can of vanilla frosting
1 1/2 cups store bought praline pecans (or you could get fancy and make them yourself)
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in apple and butterscotch chips. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Roughly chop one cup of your praline pecans. Stir them into your vanilla frosting. Frost cooled cake and then top with the remaining 1/2 cup of your pecans.
I’m telling you…pure sin.