Categories: Cake

Ingredients

• 1 package (18 ounces) butter pecan cake mix with pudding
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup finely chopped pecans
• Butterscotch Glaze:
• 1/4 cup milk
• 4 Tablespoons butter
• 1/4 cup confectioners' sugar
• 1 cup butterscotch chips

Directions

1. Preheat the oven to 350 degrees, and place a rack in the center of

2. the oven. Generously grease a 12-cup Bundt pan with solid vegetable

3. shortening, and dust the pan with flour. Shake out the excess flour.

4. Set the pan aside.

5. Place the cake mix, pudding mix, eggs, sour cream, oil, water and

6. pecans in a large mixing bowl. Blend on low speed for 30 seconds.

7. Scrape down the sides of the bowl. Increase the mixer speed to

8. medium, and continue blending until the batter is thick and well

9. combined, 2 minutes more. Pour the batter into the prepared pan and

10. place the pan in the oven.

11. Bake the cake until the batter begins to pull away from the sides

12. of the pan, and the top is deep brown, 60 to 65 minutes. Remove the

13. pan from the oven, and let it cool on a wire rack for 20 minutes. Run

14. a sharp knife around the edges of the cake, shake the pan to loosen

15. the cake, then invert it onto a plate to complete cooling.

16. For the glaze, place the milk and butter in a small saucepan over

17. medium heat. Bring to a boil, stirring. Remove the pan from the heat

18. and whisk in the sugar. Add the butterscotch chips. Stir with a

19. wooden spoon until the chips have melted. Spoon the glaze over the

20. cake, let the glaze set 15 minutes, then slice and serve.

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