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When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice with 1-1/2 teaspoons whipped topping equals 194 calories, 6 g fat (0 saturated fat), 0 cholesterol, 340 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Pumpkin Bundt Cake in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p284
A chocolate lover's dream, this rich and moist cake is so decadent, it's sure to satisfy any chocolate craving.
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Reviewed on Feb. 20, 2010 by goodybrooks
I didn't have canned pumkin so I substituted 1 cup of pumpkin pie mix. Pretty tasty
Reviewed on Oct. 19, 2008 by Baker2008
This recipe calls for one (1.0 ounce) box of sugar-free, instant butterscotch pudding, per "Down-Home Diabetic Cookbook".
Reviewed on Feb. 23, 2008 by tedygram
this recipe calls for a package (3.4 ounces) sugar-free instant butterscotch pudding mix. i looked on both my small box 1 oz and large box 1.5 oz. of pudding and they neither one are 3.4 oz. what size are we to use for this and i see other recipes calling for pudding? my cake is in the oven i hope it comes out good. thank you.
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