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Butterscotch Pumpkin Bundt Cake

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This sweet butterscotch pumpkin bundt cake is packed full of pumpkin and sweet butterscotch morsels. Then I drizzled it with a cream cheese glaze and called it my new favorite cake.

Butterscotch Pumpkin Bundt Cake served with a cream cheese icing.

I feel like I should win an award for holding off on posting a pumpkin recipe until October. I feel like it’s been all over the place for over a month. I can say that I made this butterscotch pumpkin bundt cake a few weeks ago so I caved on the pumpkin love at home.

I’m not sure why but I almost never make bundt cakes. I’m always scared that I’m going to pop it out of the pan and the little jerk is going to crack in half. I pretty much jumped for joy when this thing easily just pop out of its pan.

Does this happen to anyone else? Am I the only one who fears the possible jerkiness of the bundt pan?

a slice of Butterscotch Pumpkin Bundt Cake.

I kept this cake pretty simple but jazzed it up by throwing in some butterscotch morsels (use the good stuff!) and covered the top in a super creamy cream cheese frosting.

I then preceded to eat almost the whole cake. Well, that’s not true. I saved some for my husband but since he is one of those weird people who are happy with just one slice of cake I ate the rest.

I’m the worst.

I cannot be trusted when there is cake in the house. Especially when that cake is butterscotch pumpkin bundt cake.

Butterscotch Pumpkin Bundt Cake slice served on a small plate.

Love this butterscotch pumpkin bundt cake?

Why not try a few of my other delicious pumpkin desserts?!

This sweet butterscotch pumpkin bundt cake is packed full of pumpkin and sweet butterscotch morsels. Then I drizzled it with a cream cheese glaze and called it my new favorite cake.

Butterscotch Pumpkin Bundt Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This sweet butterscotch pumpkin bundt cake is packed full of pumpkin and sweet butterscotch morsels. Then I drizzled it with a cream cheese glaze and called it my new favorite cake.

Ingredients

For cake:

  • 3 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1/4 cup Greek yogurt
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 12 ounces butterscotch chips

For icing:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla bean paste
  • 4 tablespoons heavy cream

Instructions

For cake:

  1. Preheat oven to 350 degrees and spray a 12-cup bundt pan with non-stick spray.
  2. In a medium mixing bowl add flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together and set aside.
  3. In the bowl of an electric mixer add butter, sugar, and brown sugar. Mix together until blended. The mixture will be thick.
  4. Add in Greek yogurt, eggs, and pumpkin puree. Mix to combine.
  5. Slowly add in flour mixture until fully combined.
  6. Fold in butterscotch chips and pour batter into prepared pan.
  7. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
  8. Let the cake rest in the pan for 5 minutes and pop the cake out of the pan onto a wire cooling rack.
  9. Once the cake is cooled cover in cream cheese glaze and devour.

For glaze:

  1. In a mixer cream cheese, powdered sugar, vanilla bean paste, and 1 tablespoon heavy cream.
  2. Mix on low and add more cream until your reach your desired consistency. I like mine to be thick so it doesn't completely drip off. More of a frosting than a glaze.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 261mgCarbohydrates: 82gFiber: 2gSugar: 56gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Nicole Johnson

Thursday 7th of October 2021

Such a gorgeous cake!!

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Cathy @ Lemon Tree Dwelling

Wednesday 1st of November 2017

That looks SUPER drool-worthy.....I love the pumpkin butterscotch combo!

Krista

Monday 30th of October 2017

I need to bake this up asap! Looks yummy!

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