Preheat oven to 350° F (175° C).

Using a stand mixer with a paddle attachment, beat butter until light and fluffy, about 3 minutes.

Add sugar and beat until pale and creamy.

Add eggs, one at a time.

Add greek yogurt and beat until incorporated.

Add starter and beat until incorporated.

In a separate bowl, whisk flour, baking powder, baking soda, salt and butterscotch pudding mix.

Slowly add flour mixture to the mixer.

Pour batter into Bundt pan sprayed with cooking spray.

Bake for an hour (or until toothpick comes out clean).

Allow to cool then remove cake from pan.

Drizzle caramel ice cream topping over cake (or try a Caramel Glaze) and finish with a pinch of sea salt.

Enjoy!