Pumpkin Butterscotch Bundt Cake By Kelly Miller • October21,2014 • Updated April 12, 2018 • 1 Comment1.6K181 Your family will never believe that this cake uses a mix! Add in pumpkin puree, butterscotch pudding, and butterscotch chips and this beautiful fall dessert will be gone in minutes! I recently had a friend come over and she had her Bible with her. I had mine sitting on the table next to me and my coffee (of course!) and as she pulled hers out, I was embarrassed. Why? Hers was so worn. Clearly from years of turning the pages and opening and closing the covers. And mine? So NOT worn. Paul reminded me after she left, and I voiced my embarrassment to him, that our reading the Bible might not show as an actual physical Bible with bent pages and highlighted marks. After all, a lot of people use their computer or iPad to read daily. He does! While I know he’s right, I also know I don’t read my Bible. It’s not worn because I don’t open it. That simple. That was exactly one week ago, October 14th. Later that afternoon I picked up my One Year Bible that Paul gave me at least 4 years ago for Christmas, and I’m SO PROUD to say that I have been daily in the word each day since then. If you’re not familiar, the One Year Bible splits up the entire Bible into readings. Each daily selection includes one reading from the Old Testament, the New Testament, Psalms, and Proverbs. If you’re curious, this is the one I have (*affiliate link) – of course mine has lovely sharpie marks on the front care of Silas when he was 2. So I guess it is already a bit worn, isn’t it. 🙂 Well, I’m about to settle in for my daily reading today with my cup of coffee and a slice of this Pumpkin Butterscotch Bundt Cake! My boys aren’t really huge into cakes without frosting smothered all over it (haha), but this cake was seriously GONE in two days. They all declared it their favorite cake I’ve made this season – it’s incredibly moist, really easy, and the butterscotch chips throughout just put it over the top! Pumpkin Butterscotch Bundt Cake adapted from Taste of Home 15 oz box yellow cake mix 3.4 oz box instant butterscotch pudding mix 4 eggs 1/4 cup oil 1/4 cup water 1 cup pumpkin puree 2 teaspoons pumpkin pie spice 1 1/2 cups butterscotch chips In a large bowl, blend cake mix, pudding mix, eggs, oil, water, pumpkin, and pumpkin pie spice until smooth. Stir in butterscotch chips. Pour into a greased bundt pan and bake at 350 degrees for 50 – 55 minutes or until a cake tester comes out clean. Cool completely before serving. I’ll close today with my favorite verse from my readings so far this week: “I have loved you with an everlasting love; I have drawn you with loving-kindness.” Jeremiah 31:3 Here are some more of my favorite bundt cake recipes: Pistachio Pudding Cake Cake Mix Caramel Apple Cake Cherry Chocolate Cake Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!} 1.6K181
Lesa @ Edesia's Notebook says October 21, 2014 at 6:30 pm I commend you on the Bible-reading, Kelly! It's not an easy thing to do. I read through the Bible in one year, about 8 years ago, front to back, straight through. I used the Today's Light Bible by Concordia Publishing House. It splits it up into 15 minute sections, and if you do one section a day, you get it done in two years. But I doubled my readings to get it done in one year. I will probably do it again in a couple of years. For now, I have daily devotions that I'm supposed to be doing, but there's always an excuse! Your cake looks awesome; definitely pinning to try soon! Reply