Pumpkin Butterscotch Bundt Cake Recipe

Six Sisters

Serves: 12

Pumpkin Butterscotch Bundt Cake

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

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Ingredients

• 1 (15.25 ounce) yellow cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup canned pumpkin puree
• 1/3 cup vegetable oil
• 4 eggs
• 1/3 cup water
• 1 teaspoon pumpkin pie spice
• 1 cup butterscotch chips
Frosting:
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the cake and pudding mix, pumpkin, oil, eggs, water and pumpkin pie spice.
3. Stir in the butterscotch chips and pour batter into a bundt pan sprayed heavily with non-stick cooking spray.
4. 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.
For the frosting:
5. In a small saucepan, melt butter over medium low heat.
6. Mix in the brown sugar and cook and stir for 2 minutes.
7. Stir in the milk and bring to a boil, stirring the entire time.
8. Remove from the heat and stir in the sugar.
9. Let cool for a couple of minutes and then spread on top of a cooled cake.

Nutrition

Calories

6288 cal

Fat

251 g

Carbs

1020 g

Protein

39 g

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