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
Scale
- 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.