Butterscotch-Apple Bundt Cake

Name: Butterscotch-Apple Bundt Cake
Total time: 90
Yield: 14
Ingredients: 2 cups peeled, chopped apples; 1.5 teaspoons ground cinnamon; 0.5 cup brown sugar; 0.5 teaspoon ground nutmeg; 1 (15.25 ounce) package yellow cake mix; 1 (3.4 ounce) package instant butterscotch pudding mix; 1 cup sour cream; 0.5 cup water; 0.25 cup vegetable oil; 3 large eggs

Recipe by Baricat from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

14 servings

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2 cups peeled, chopped apples
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1.5 teaspoons ground cinnamon
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0.5 cup brown sugar
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0.5 teaspoon ground nutmeg
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1 (15.25 ounce) package yellow cake mix

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1 (3.4 ounce) package instant butterscotch pudding mix
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1 cup sour cream
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0.5 cup water
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0.25 cup vegetable oil
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3 large eggs

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.