Butterscotch Cake II recipe

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Ingredients

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
½ cup vegetable oil
4 egg whites
¼ cup confectioners' sugar for dusting

Nutrition Info

316.7 calories
carbohydrate: 44.1 g
cholesterol: 1.6 mg
fat: 14.2 g
fiber: 0.4 g
protein: 3.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 433.4 mg
sugar: 32.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.

  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.

  4. Sprinkle with confectioners sugar before serving.

Recipe Yield

1 - 10 inch Bundt cake

Recipe Note

Use cake mix and butterscotch pudding mix to quickly and easily make this butterscotch cake recipe.

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