Apple-Butterscotch Ring Cake

This old-fashioned cake combines tart apples and sweet butterscotch for a perfect fall dessert. Betty Crocker SuperMoist yellow cake mix and butterscotch instant pudding and pie filling mix make it easy to prepare.

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 8

Base

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

Cake

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.

Expert Tips

Serve warm with whipped cream or ice cream and a drizzle of butterscotch ice cream topping.

Walnuts can replace the pecans.