Also it's really easy to convert this one to gluten free which I LOVE!
Butterscotch Bundt CakeSource: IV Freeman
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) package butterscotch chips
1 cup coarsely chopped walnuts
1 c cup shredded coconut
1 cup sour cream
2/3 cup oil
Preheat oven to 325 degrees. In a large bowl, stir together cake mix, pudding mix, chips, walnuts, and coconut. Blend in eggs, sour cream, and oil; mix well. Bake for 1 hour in a Bundt pan that has been sprayed with cooking oil spray. Cool in pan for 5 to 10 minutes before removing from pan.
Yield: 12-16 servings
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