Butterscotch Pumpkin Pudding Cake

Butterscotch Pumpkin Pudding Cake

24 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Recipe by  Kellie

“This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar.”

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Adjust Servings

Original recipe yields 1 10-inch cake



  1. Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
  2. Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

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Reviews (24)

Rate This Recipe
Sarah Jo

Sarah Jo

This is one of my favorite cakes to make once it starts getting cooler outside. This works well with a yellow cake mix, too. If I have them on hand, I like to throw in a cup of butterscotch chips. Butterscotch and pumpkin is really a winning flavor combination--it's a favorite in this house.



I made this for a pot luck at work and it was A HIT!! I just frosted it with a can of ready made cream cheese frosting but before I did that, I sprinkled a few butterscotch chips on the top of the cake and let them melt into a sort of glaze as the cake cooled. It was so delicious, will definitely make it again!



I made a cream cheese glaze to go with this cake. The cake is SUPER moist and will be perfect for a cool fall day! It did take almost 2 hours to cook thoroughly however.

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Amount Per Serving (12 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 479 mg
  • 19%

Based on a 2,000 calorie diet



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Pumpkin Crumb Cake


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Pumpkin Dump Cake