Butterscotch Swirl Ring Cake
Butterscotch Swirl Ring Cake features moist white cake infused with rich butterscotch flavor, topped with a sweet brown sugar swirl, perfect for gatherings and dessert lovers alike.
Ingredients
- 1 pkg. Duncan Hines Deluxe white cake mix ⓘ
- 1 (4 serving size) pkg. butterscotch instant pudding and pie filling mix ⓘ
- 1 1/3 cups water ⓘ
- 2 eggs ⓘ
- 7 tablespoons butter or margarine, divided and softened ⓘ
- 1/2 cup packed dark brown sugar
- 2 tablespoons all-purpose flour ⓘ
- 1 tablespoon light corn syrup ⓘ
- 2 tablespoons milk ⓘ
- 1 cup confectioners sugar ⓘ
Instructions
- Preheat oven to 350°F and heavily grease and flour a 10-inch tube pan.
- Reserve 3 tablespoons of pudding mix for glaze.
- In a large mixer bowl, combine dry cake mix, remaining pudding mix, water, eggs, and 1/4 cup of softened butter.
- Prepare the cake batter as directed on the package.
- Reserve 1 cup of batter and spread the remaining batter evenly in the prepared pan.
- Blend the reserved batter with brown sugar and flour to make the swirl mixture.
- Spoon the brown sugar mixture onto the batter in the pan, forming a ring.
- Using a spoon, fold the brown sugar mixture into the batter, going around the pan twice without scraping the sides.
- Bake at 350°F for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 25 minutes, then invert onto a serving plate.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the cake batter. If you don't have butterscotch pudding, vanilla pudding can be a good substitute. Ensure you grease the pan well to prevent sticking, and avoid overmixing the batter after adding the swirl mixture to keep the cake light and fluffy.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. You might also enjoy it with Mississippi Pecan Tarts for a sweet dessert spread.
Storage & Reheating
Store leftover Butterscotch Swirl Ring Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds to enjoy it slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Swirl Ring Cake contains roughly 466 calories, with 2g protein, 48g carbohydrates, and 30g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of pudding mix?
Yes, you can substitute the butterscotch pudding with other flavors like vanilla or chocolate, though it will alter the flavor profile of the cake. Each flavor will bring a unique twist to the cake's taste, so feel free to experiment according to your preference.
What should I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking. Ensure to check for doneness a few minutes before the recommended time. To add moisture back, consider serving it with a drizzle of light corn syrup or a simple glaze made with confectioners' sugar and milk.
Can I freeze this cake?
Yes, you can freeze the Butterscotch Swirl Ring Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. To thaw, leave it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).