Upside Down Apple Butterscotch Bundt Cake

by Sugar on October 3, 2012 · 24 comments

Apple Butterscotch Bundt Cake Print

My Apple upside down cake combines the sweet taste of butterscotch with the tart taste of apples that just might make this the best Fall comfort dessert ever.

Apples, butterscotch, nuts and brown sugar served up warm over buttery sweet cake will be sure to make anyone smile. When I make this cake the whole house fills with the warm smells of apples and sugar. The best part of this is like most of my recipes, it’s super fast and easy to make. If you do make it be sure and let me know how you like it and as always pass it on to family and friends. I love spreading my kitchen love to others. Enjoy!

Apple Butterscotch Bundt Cake

Prep Time: 15 minutes
Start to Finish: 1 hour and 15 minutes
8 servings

Ingredients:

  • Base layer
  • 2 small apples, cored, peeled and chopped (about 2 cups)
  • 1/2 stick of butter, melted
  • 1/4 cup brown sugar
  • 1/2 cup butterscotch chips
  • 1/2 cup of chopped pecans
  • 1 teaspoon apple pie spice
  • Cake Layer
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/3 cups water
  • 4 large eggs
  • 1 stick of butter, softened
  • 1 (3.4 oz) package butterscotch instant pudding and pie filling

 Directions:

Preheat oven to 325°F. Grease a dark nonstick tube pan (Bundt pan). In a bowl, toss apples, apple pie spice, brown sugar, melted butter, chips and nuts, set aside.

With an electric mixer beat cake mix, water, butter, eggs, and instant pudding, in a large bowl on low speed for 30 seconds then on medium speed for 2 minutes, scraping down the sides of the bowl so the entire mix in mixed evenly.

Pour apple mixture evenly into the bottom of a greased tube pan. Pour cake batter evenly on top.

Place in the middle of a preheated oven and bake for about 50-60 minutes or until cake is golden and springs back when pressed or until a wooden pick inserted in center comes out clean. Run a knife around the rim of the pan to prevent the cake from sticking to the sides. Cool 5-10 minutes; invert onto serving plate.

 

I originally developed this recipe for BettyCrocker.com. If you like this recipe, please share it with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, Pintrest, twitter page, etc. with just one click!

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Laura says:

I made this cake for a work luncheon. Everyone enjoyed it! I think it is even better served warm.

Sugar says:

So glad you liked it. Yes it is yummy when it’s warm. :0)

dorothy says:

you are a good cook

Sugar says:

You are so sweet. Thank you. :)

Mary P says:

Soooo, I just came across your site today, so brand new here, but was wondering about this recipe. I happen to have a few pints of homemade apple pie filling I canned a while back and was wondering if I could use some of this instead of going out to buy fresh apples? Sure hope so as I have everything else in the kitchen but fresh apples! Thanks!

Sugar says:

Oh yes I’m sure that will be amazing. Have fun making it and let me know how it turns out. :)

mara says:

Sugar, you sure have a nickname that suits you! I’ve been reading through some of your recipes and can’t wait to try them. My husband got tired of looking at a bulging recipe box filled with family favorites. Some were barely legible after using them so many times. He typed them all up – complete with table of contents etc. He passes the CD along to people he runs into and has made friends all over town. We promise that all recipes are ‘tried and true’ so I’ll have fun trying these out before adding them to the Master List. Thank you so much not only for the recipes but for answering the questions that come up – like the kinds of wine to use and where to find other ingredients. Best regards!!

Sugar says:

Oh how sweet of you to take the time to write to me. You made my day.

Karla says:

Sugar, what is apple pie spice? Can I just use cinnamon?

Sugar says:

It’s a combintion of spices found in the spice section of the grocery store. It’s a mixture of cinnamon, nutmeg and all spice. You can just use a little of each and make your own. I just use it some times to save time.

Marjorie says:

It was delicious! I will definitely make it again. Thank you!

Sugar says:

Oh great to hear!! Thanks for the feedback. :)

Marjorie says:

I’m baking it right now. I love your website and recipes. Thank you so very much. At first I thought there was way too much topping, but when I put in the batter, it looked just like yours. And I accidentally put a whole stick of butter in the topping part. Hopefully it still turns out delicious. I’m making it for someone’s birthday. I’ll keep you posted. And again, love your site.

Marjorie says:

I just pulled it out of the oven. It’s a little gooey. Is it supposed to be that way? I put it back in for 5 minutes.

Sugar says:

Marjorie every oven is different so you may have needed to cook it a little longer. The extra butter may have made the topping wetter but it should be OK. I hope it turned out well. Let me know.

Sugar

Susie says:

When do the butterscotch chips go into the recipe? I have an over abundance of them so this would be perfect to use them. Also, do you turn the cake out onto a serving plate immediately after taking the cake out of the oven?

Sugar says:

Did I neglect to mention that. You just mix them into the apple mixture. I then let it cool about 5 minutes before turning out onto the plate. You don’t want it to cool too long because it will stick.

Enjoy! :)

Charlotte says:

Take it out of the oven and turn onto serving plate immediately or let it cool first?

Looks delicious, will definitely try this one. Thanks

Shotsie

Sugar says:

Great Charlotte, be sure to let me know how it turns out. :)

sonia l landry says:

This cake looks sooooo good I can’t wait to make it. Love all your recipes Thanks

Sugar says:

Thanks Sonia. Let me know if you make it. :)