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
Kellie
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

ADVERTISEMENT

Directions

  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.

Share It

Reviews (24)

Rate This Recipe
Sarah Jo
43

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.

MayberryGal
18

MayberryGal

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!

Delmandi
15

Delmandi

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.

More Reviews

Similar Recipes

Pumpkin Crumb Cake
(239)

Pumpkin Crumb Cake

Pumpkin Crunch Cake
(225)

Pumpkin Crunch Cake

Pumpkin Cake II
(177)

Pumpkin Cake II

Pumpkin Dump Cake
(118)

Pumpkin Dump Cake

Pumpkin Upside Down Cake
(24)

Pumpkin Upside Down Cake

Butterscotch Cake II
(27)

Butterscotch Cake II

Nutrition

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

Top

<

previous recipe:

Pumpkin Crumb Cake

>

next recipe:

Pumpkin Dump Cake