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!
Servings: 12 people
- 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
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 2 cups powdered sugar
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.
Calories: 459kcal | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 377mg | Potassium: 170mg | Fiber: 1g | Sugar: 55g | Vitamin A: 3604IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg