1
box (4-serving size) butterscotch instant pudding and pie filling mix
1 1/3
cups water
1/2
cup butter, softened
4
eggs
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Steps
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.
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Serve warm with whipped cream or ice cream and a drizzle of butterscotch ice cream topping.
Walnuts can replace the pecans.
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Nutrition Facts are not available for this recipe
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