Friends, the month of September has almost come and gone!
In honor of “apple” month almost being over, I thought I’d re-post my easy and delicious APPLE BUTTERSCOTCH BUNDT CAKE recipe for you updated with a printable recipe card.
You guys, this cake is extremely simple to make and always delicious! Over the years, I’ve made it multiple ways too. You can, of course, bake it in a bundt pan, but you can also use the batter and make cupcakes (they’ll bake about 18 minutes) or a 9×12 baking dish (that will bake about 35 minutes). The candied pecans on the top can be store bought, homemade or omitted altogether.
No matter how you do it, just bake this delicious cake as soon as possible. Your fall needs it!
Enjoy!
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Apple Butterscotch Bundt Cake
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: about one hour
- Yield: 1 bundt cake 1x
Description
You guys, this cake is extremely simple to make and always delicious! It’s the perfect fall cake. Over the years, I’ve made it multiple ways too. You can, of course, bake it in a bundt pan, but you can also use the batter and make cupcakes (they’ll bake about 18 minutes) or a 9×12 baking dish (that will bake about 35 minutes). The candied pecans on the top can be store bought, homemade or omitted altogether. Enjoy!
Ingredients
- 1 box of yellow cake mix
- 2 small boxes of instant butterscotch pudding
- ½ cup veggie oil
- 1¼ cups water
- 4 eggs
- 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
- 1½ cups store bought praline pecans (or you can make them yourself), optional to garnish
Instructions
- 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 ½ cup of your pecans.
Notes
If you want to enjoy this cake gluten-free, simply swap out your cake mix with a gf one! Also confirm that your pudding mixes are gluten-free too.
*Also, please note, make sure your bundt pan is thoroughly greased or else the butterscotch will stick when inverting.
Carol says
Glad that you reposted The Apple Butterscotch Bundt Cake. Sooo GOOD! It is one of my favorites. Love the Apple Butterscotch Brownie too. Both are on my list to make this fall season. Today I am making the Pumpkin with Cinnamon Cream Cheese Frosting Bundt Cake.
Loved the Pantry tour today.
★★★★★
Ashley says
Oh my goodness, this sounds so good Shay! Saving this recipe!
Make Life Marvelous
Lori Helms says
Hi Shay…I made this cake today but it came out more runny. I watched your reel on IG of this recipe and there were two cake boxes on the counter and it almost looked like you put two packets of cake mix in the recipe. I only used one cake mix so maybe that’s why it didn’t turn out right. Also the cake box calls for less oil and water but I’m guessing I don’t follow the box. Any ideas to fix it for next time? Even though it was too moist it
tasted good.