Fall is here and I am in my heaven because there are pumpkin desserts everywhere! This pumpkin butterscotch bundt cake is the perfect combination of flavors!
Six Sisters' Stuff
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Serves: 12
Pumpkin Butterscotch Bundt Cake Recipe
Pumpkin meets butterscotch and they make a perfect team! With a brown-sugary frosting on top, this cake couldn't be any more delicious!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 1 (15.25 oz) yellow cake mix
- 1 (3.4 oz) package instant butterscotch pudding mix
- 1 cup canned pumpkin (not pumpkin pie filling, just the puree)
- 1/3 cup vegetable oil
- 4 eggs
- 1/3 cup water
- 1 teaspoon pumpkin pie spice
- 1 cup butterscotch chips
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
Frosting:
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes, pumpkin, oil, eggs, water and pumpkin pie spice. Stir in the butterscotch chips and pour batter into a bundt pan sprayed heavily with non-stick cooking spray.
- Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with the best brown sugar frosting.
- In a small saucepan, melt butter over medium low heat. Mix in the brown sugar and cook and stir for 2 minutes. Stir in the milk and bring to a boil, stirring the entire time. Remove from the heat and stir in the sugar. Let cool for a couple of minutes and then spread on top of a cooled cake.
For the frosting:
7.8.0.1
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