1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil, applesauce and water, mix until well blended.
3. In another bowl, stir together the brown sugar, cinnamon and nuts.
4. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. (note: for Bundt pan that will be upside down - pour a 1/4 batter, then 1/2 nut mixture; then 1/2 of the batter, then rest of nut mixture and rest of batter).
5. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees and bake for an additional 35 to 40 minutes.
(note: for coffee cake muffins, bake at 425 for 20-25 minutes)
• 1 -1/2 cups confectioners' sugar
• 2 -1/2 tablespoon milk
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 teaspoon butter
Melt the butter and add to rest of ingredients. Mix until creamy.
Watch temps/times - cake frequently undercooks
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1520g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1694 (32%)|
|Amt Per Serving||% DV|
|Total Fat 188.2g||251 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 74.9g|
|Polyunsanturated Fat 79.4g|
|Cholesterol 653mg||201 %|
|Sodium 3811.6mg||131 %|
|Potassium 1894.4mg||50 %|
|Total Carbohydrate 855.2g||252 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 837g|
|Protein 72.2g||103 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5267
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