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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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Best Pumpkin Dessert, bundt cake, Pumpkin Butterscotch Bundt Cake, pumpkin cake
Servings: 12 people
Calories: 459kcal


  • 1 (15 ounce) yellow cake mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1 cup canned pumpkin puree
  • cup vegetable oil
  • 4 eggs
  • 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