Butterscotch Pecan Bundt Cake

Susan Bartley

By
@skbartley

Well you may have figured out that I make lots of bundt cakes! I have 40+ different shape bundt pans so it is a lot of fun making them. I like starting with a boxed mix and getting creative. I am a professional baker so I bake daily. I even bake for a program that feeds 70-100 people every Monday, one of my favorite things to do.
This cake is a combination of two great flavors mixed together they are great together!


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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
butter pecan cake mix
1 box
3.4 oz instant butterscotch pudding
3
eggs
1 c
buttermilk
1/2 c
butter, unsalted (1 cube)
1 c
butterscotch chips
3/4 c
pecans, in pieces

ICING

1 c
butterscotch chips
7 oz
sweetened condensed milk (1/2 a can)
1/4 c
finely chopped pecans
1 Tbsp
pure vanilla extract

Directions Step-By-Step

1
Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan, or 2 6 cup loaf pans. I use flour no stick spray.
2
Combine first 5 ingredients in mixer and blend on slow for 30 seconds. Continue to mix on medium for 2 minutes. Be careful not over mix.
3
Mix in chips and pecans by hand. Spoon into baking pan and spread to level. Bake for 5-60 minutes or till tooth pick comes out clean.
4
Let cake cool in the baking pan for 20 minutes, then invert onto serving dish. While cake is cooling make the pour over icing.
5
In sauce pan combine chips and sweetened condensed milk, and warm over low heat till chips melt and mixture is smooth. Add vanilla and drizzle over cake while cake is still warm. Sprinkle top with chopped pecans and serve. This will get you rave reviews!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American