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!
Serves: 12 people
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!
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
Recipe Details
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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)
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Can you let me know what size can of pumpkin please?! Thanks, would love to make this sounds great. C
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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.
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This looks delicious! Can't wait to try it!
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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!
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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.
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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.
