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Add a photoServings: 12
Ingredients
- 1 x Butterscotch Pudding/Pie Mix
- 1 pkt Deluxe White Cake Mix
- 2 lrg Large eggs
- 1 1/3 c. Water
- 7 Tbsp. Butter/margarine, softened
- 1/2 c. Dark brown sugar, packed
- 2 Tbsp. All-purpose flour
- 1 Tbsp. Light Karo
- 2 Tbsp. Lowfat milk
- 1 c. Confectioners' sugar
Directions
- * 4-Serving size pkg. - INSTANT pudding/pie mix Preheat oven to 350 deg.
- Heavily grease and flour 10 inch fluted tube pan. Reserve 3 Tbsp. pudding mix for glaze. Combine dry cake mix, remaining pudding mix, Large eggs, water, and 4 Tbsp. butter in large mixer bowl. Mix batter as directed on package. Reserve 1 c. batter; spread remaining batter in pan. Mix together reserved 1 c. batter, brown sugar and flour. Spoon in ring on batter. Using spoon, fold brown sugar mix into batter; go around pan twice and avoid scraping sides of pan. Bake at 350 deg. for 40 to 50 min or possibly till toothpick inserted in center comes out clean. Cold in pan on rack 25 min. Remove from pan and place on serving plate. For glaze, combine 3 Tbsp. butter, reserved 3 Tbsp. pudding mix, corn syrup and lowfat milk in small saucepan. Heat and stir till butter melts. Remove from heat; add in confectioners' sugar, beating till frosting is of desired consistency. Drizzle glaze over hot cake. Judy Garnett/pjxg05a
- Duncan Hines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 112 | 30% |
| Total Fat 12.7g | 16% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 470mg | 20% |
| Potassium 67mg | 2% |
| Total Carbs 61.91g | 17% |
| Dietary Fiber 0.5g | 2% |
| Sugars 26.55g | 18% |
| Protein 3.26g | 5% |
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