Real Recipes From Real Home Cooks ®

butterscotch pumpkin cake

a recipe by
Tam D
The Dalles, OR

Bursting with flavor, this easy recipe is perfect for holiday gatherings, for gifting, and sharing with friends and co-workers. It's absolutely delicious!

serves up to 24
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For butterscotch pumpkin cake

  • 1 pkg
    butterscotch morsels
  • 2 c
  • 1 3/4 c
  • 1 Tbsp
    baking powder
  • 1 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1 c
    pumpkin (not pie filling)
  • 1/2 c
    vegetable oil
  • 3 lg
  • 1 tsp
  • confectioner's sugar, optional

How To Make butterscotch pumpkin cake

  • 1
    In a small, microwave-safe bowl, heat 1 cup of the morsels for 1 minute. Stir. Microwave an additional 15-30 seconds,as necessary, stirring after each, until morsels are melted and smooth. Cool to room temperature.
  • 2
    Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl. Set aside.
  • 3
    Stir pumpkin, vegetable oil, eggs, vanilla, and cooled morsels together in a large bowl, with a wire whisk.
  • 4
    Stir the flour mixture into the pumpkin mixture.
  • 5
    Spoon the batter into a silicone bundt, or a bundt which has been thoroughly coated with food release spray.
  • 6
    Bake 40-50 minutes at 350*, until a wooden pick comes out clean.
  • 7
    Cool completely. Sprinkle with confectioner's sugar, if desired.
  • 8
    NOTES: Add nutrition and flavor by substituting up to 25% of your flour with coconut flour. You may also wish to substitute coconut oil for all/part of the vegetable oil. To ease removal, if you don't have a silicone bundt (get one!), lay a cool, damp cloth over the inverted pan for a few minutes. Kick this up a notch by serving slices in a puddle of butterscotch sauce, or drizzle. *This recipe is easily made gluten free by using your favorite gluten-free flour. I like Bob's Red Mill Gluten Free All Purpose Baking Flour.