Butterscotch Swirl Ring Cake

• 1 pkg. Duncan Hines Deluxe white cake mix
• 1 (4 serving size) pkg. butterscotch instant pudding and pie filling mix
• 1 1/3 c. water
• 2 eggs
• 7 Tbsp. butter or margarine, divided and softened
• 1/2 c. packed dark brown sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. light corn syrup
• 2 Tbsp. milk
• 1 c. confectioners sugar

1. Preheat oven to 350u0b0.
2. Heavily grease and flour 10-inch tube pan.
3. Reserve 3 tablespoons pudding mix for glaze.
4. Put dry cake mix, remaining pudding mix, water, eggs and 1/4 cup butter into large mixer bowl.
5. Prepare cake as directed on package.
6. Reserve 1 cup batter; spread remainder evenly in pan.
7. Blend reserved batter, brown sugar and flour; spoon in ring onto batter.
8. Using spoon, fold brown sugar mixture into batter; go around pan twice and avoid scraping sides of pan.
9. Bake at 350u0b0 for 40 to 50 minutes; cake is done if toothpick inserted in center comes out clean.
10. Cool in pan for 25 minutes; invert on serving plate.

cake mix, butterscotch instant pudding, water, eggs, butter, brown sugar, flour, light corn syrup, milk, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423034 (may not work)