Apple-Butterscotch Ring Cake

 

3

small apples, peeled, chopped (about 2 1/2 cups)

1

cup chopped pecans

1

cup butterscotch chips

1/2

cup packed brown sugar

1

teaspoon apple pie spice

1/4

cup butter, melted

1

box Betty Crocker® SuperMoist® yellow cake mix

1

box (4-serving size) butterscotch instant pudding and pie filling mix

1 1/3

cups water

1/2

cup butter, softened

4

eggs

• 1 Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
• 2 In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
• 3 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
• 4 Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
• 5 Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.