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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!
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!
Serving people
Ingredients
- 1 (15 ounce) yellow cake mix
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 cup canned pumpkin puree
- ⅓ cup vegetable oil
- 4 eggs
- ⅓ cup water
- 1 teaspoon pumpkin pie spice
- 1 cup butterscotch chips
Frosting:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mix, 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.
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.
Nutrition
Calories: 459 kcal · Carbohydrates: 70 g · Protein: 5 g · Fat: 19 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 102 mg · Sodium: 377 mg · Potassium: 170 mg · Fiber: 1 g · Sugar: 55 g · Vitamin A: 3604 IU · Vitamin C: 1 mg · Calcium: 115 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks like a MUST-TRY recipe! Yumm-o! (Just a heads up–I think you mean confectioners sugar and not confectioners milk in the frosting recipe. :D)
Can you let me know what size can of pumpkin please?! Thanks, would love to make this sounds great.
C
Hello ladies,
I love your recipes & stories. I come from a family with 7 girls. We aren’t all as creative as your group. I’m the baker & crafter, while the others persued careers. keep up the good work and I will continue to try out your fabulous ideas.
Hi Susan! Wow….7 girls! Sisters are the best!! Thanks for your sweet comment and stopping by our blog!!
Cyd (mom of the Six Sisters)
15 ounce can will be plenty since you only need 1 cup of pumpkin.
This looks delicious! Can’t wait to try it!
I can only find cook & serve butterscotch pudding – is that going to drastically change the texture? I’ve heard that you can’t really sub one for the other (instant/cook & serve).
Thank you!
For this recipe you need instant pudding. Cook N Serve won’t work.
Hi Debbie, we have only made this recipe with a full sized bundt cake. We have not tried them in mini form!
I have made this cake 4 or 5 times and it is always a big hit. In fact, I took this cake to our Thanksgiving gathering and my 5 year-old niece announced ” I don’t like this cake; I LOVE it”.
I have never iced the cake; I always dust it with powdered sugar.
Hi Karla, We are so glad that your family liked the Bundt cake recipe. Thanks so much for stopping by our blog and have a great week!!!
Hi, do you think I could use a spice cake mix and not put in the tsp. of pumpkin spice? It looks really great! I’m excited to try it out.