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
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
Save RecipeIngredients
- 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
- 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 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.
- 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:
Calories
6288 cal
Fat
251 g
Carbs
1020 g
Protein
39 g
7.8.1.2
426
https://www.sixsistersstuff.com/recipe/pumpkin-butterscotch-bundt-cake-recipe-and-mighty-nest-giveaway/
Six Sisters Stuff
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