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Apple-Butterscotch Ring Cake

Prep 15 min
Total 1 hr 15 min
Servings 8

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. MORE + LESS -

Arlene Cummings

October 17, 2011

Ingredients

Base

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

cup chopped pecans

cup butterscotch chips

1/2

cup packed brown sugar

teaspoon apple pie spice

1/4

cup butter, melted

Cake

box Betty Crocker™ SuperMoist™ yellow cake mix

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

1 1/3

cups water

1/2

cup butter, softened

eggs

Steps

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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.