Ever since I was a teenager, one of the things I love to do when I'm bored is baking. I don't know why, but when I feel like I have nothing to do, I feel like baking. Which was the case last Sunday. Only problem was, I had used the last of my flour, to make pancakes for breakfast. So, what would I make, with no flour. Then I remembered that we have quite a few cake mixes in our cold storage room, so I decided to make something with that. BUT.... I didn't want just a plain cake with frosting.... I wanted something different. I turned to my Complete Cake Mix Magic cookbook and found this recipe.
I had some butterscotch pudding in the cupboard, since for ever, so I figured this would be a great way to use it up. The pudding makes this cake super moist and it has an amazing caramel flavour. The kids and I were practically drooling over the smell of the cake, as it was baking. I love how just the simple addition of brown sugar, to some of the batter, makes a beautiful dark swirl in the cake. The glaze was a bit tricky, since it started to set, before I poured it onto the cake. Thankfully the warm cake, insured that the glaze evened out and made this cake so pretty. Super easy, CRAZY delicious and a fun way to kick up a store bought mix.
Butterscotch Swirl Cake
adapted from Complete Cake Mix Magic
1 pkg (4 serving size) butterscotch instant pudding mix, divided
1 pkg white cake mix (I used yellow cake mix)
1 1/3 C water
1/4 C butter, softened
1/2 C packed brown sugar (I used dark brown sugar)
2 Tbs all purpose flour (I used coconut flour)
1/4 C butter
3 Tbs reserved butterscotch pudding mix
2 Tbs corn syrup
2 Tbs milk
1 C powdered sugar
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube/bundt pan.
1. Cake: Reserve 3 Tbs of the pudding mix for the glaze. In a large mixer bowl, combine remaining pudding mix, cake mix, eggs, water and butter. Beat on medium speed for 2 minutes. Reserve 1 cup or the batter. Spread remaining batter evenly in prepared pan. Add brown sugar and flour to reserved batter. Mix well. Spoon over batter in pan. Run tip of knife through batters to create a marble effect. Bake for 40-50 minutes or until a tester inserfted in center comes out clean. Cool for 25 minutes in pan on a wire rack, then remove from pan and place on rack set over waxed paper.
2. Glaze: In a small saucepan over low heat, stir butter, reserved pudding mix, corn syrup and milk, until butter is melted and mixture is smooth. Remove from heat. Stir in powdered sugar. Quickly spoon over warm cake. Let glaze set, before cutting cake.
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