1 15.25oz pkg Spice Cake Mix (Betty Crocker)
1 3.4oz Butterscotch Jello Instant Pudding & Pie Filling
1/2 cup Blood Orange Olive Oil
1/2 cup Water
1 cup Sour Cream
1 1/2 cups Shredded Apple (approx. 1 large apple / 2 medium apple, peeled & cored) – I used Fuji Apple
zest of 1 Orange
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/2 Tbsp Vanilla Bean Paste
Sea Salt Caramel Sauce
Mix together cake mix, pudding mix and spices in a large bowl. Add oil, water, eggs and vanilla bean paste and mix well. Add the sour cream, apple and zest and mix till everything is completely incorporated.
Place approx 3 tablespoons into each mini bundt bug (about 3/4 the way up each bug shape). Bake at 350 degrees for 18-22mins until done. These cakes are super moist and have a great spice flavor. Drizzle with Sea Salt Caramel Sauce and top with whipped cream.
This will yield you 18-20 Backyard Bugs Bundt Cakes