Doreen’s Butterscotch Cake
Nov 16, 2017 Comments:
4 eggs, beaten
8 ounces (1 small container) of sour cream
1 box yellow cake mix (I prefer Duncan Hines)
1 small box instant butterscotch pudding
1 package of butterscotch chips
Powder Sugar, sprinkled on top after Cake has cooled, optional
This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.
Preheat oven to 350 degrees.
Grease and flour a bundt pan, or use a oil/flour spray.
Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.
Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.