Butterscotch Caramel Cinnamon Swirl Cake

Serves 10-12

1 box any Moist yellow cake mix
1 box instant butterscotch pudding
¾ c. oil
¾ c. water
4 eggs

filling:
2 T. sugar
1 tsp. cinnamon
2/3 c. chopped walnuts or pecans

Icing:
1 c. light or dark brown sugar
½ c. heavy whipping cream
2 T. butter
½ tsp. vanilla

Preheat oven to 350, grease and flour a 10" bundt pan

Mix cake mix, pudding mix, oil, water and eggs. Spread half of batter in pan. Mix filling and sprinkle around layer of batter in pan. With a knife swirl filling around in batter. Spread remainder of batter in pan, and swirl a few more times. Bake for 45 minutes or until toothpick comes out clean. Cool then invert onto a platter.
While cake is baking, make icing. Slowly boil cream and brown sugar and simmer for 4 minutes. Add butter, do not stir, let cool for several hours, then add vanilla. To speed up cooling, place in refrigerator, icing should be very thick. Drizzle cooled icing over cooled cake.

Can use chocolate pudding for chocolate cake and pistachio pudding for Watergate cake.

Susan Ritter
Winchester