Butterscotch Pumpkin Pudding Cake

A cake mix, a cup of canned pumpkin, and a box of butterscotch pudding mix are among the few simple ingredients you need for a delectable cake that makes a perfect fall dessert.

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cooking spray

1 (18.25 ounce) package white cake mix

1 cup canned pure pumpkin

1 (3.4 ounce) package instant butterscotch pudding mix

4 eggs, beaten

1/4 cup water

1/4 cup canola oil

2 teaspoons pumpkin pie spice

Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R)) with cooking spray.

Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

Butterscotch Pumpkin Pudding Cake

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