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Apple-Butterscotch Ring Cake

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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This old-fashioned cake combines tart apples and sweet butterscotch for a perfect fall dessert. Betty Crocker™ Super Moist™ yellow cake mix and butterscotch instant pudding and pie filling mix make it easy to prepare.
By Arlene Cummings
Updated Oct 17, 2011
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  • 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
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve warm with whipped cream or ice cream and a drizzle of butterscotch ice cream topping.
  • tip 2
    Walnuts can replace the pecans.


Nutrition Facts are not available for this recipe
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