Apple-Butterscotch Ring Cake
Arlene Cummings
Updated Oct 17, 2011
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.
Apple-Butterscotch Ring Cake
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 11
Ingredients
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™ Super Moist™ 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
Instructions
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Step1Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
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Step2In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
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Step3In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
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Step4Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
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Step5Bake 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.
Nutrition
Nutrition Facts are not available for this recipe
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