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Butterscotch Pumpkin Bundt Cake

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.

Bundt cakes are such an elegant way to present a cake to family and friends.

This butterscotch pumpkin bundt cake is moist, with warm spices, studded with delicious butterscotch morsels, and covered in heavenly icing.

There’s nothing better than digging into a yummy cake and hearing all the oohs and ahhs coming from your guests.

Trust me, they’re definitely going to want seconds of this butterscotch pumpkin bundt cake!

a slice of Butterscotch Pumpkin Bundt Cake.

Ingredients for butterscotch pumpkin bundt cake

For the icing:

  • Cream cheese – This gives our icing some tanginess.
  • Powdered sugar – Used in most icing recipes, powdered sugar dissolves easily.
  • Vanilla bean paste – Vanilla bean paste is a super concentrated vanilla product. You could substitute vanilla extract.
  • Heavy cream – This helps add body and creaminess to the frosting.

For the cake:

  • All-purpose flour – A simple cake ingredient that helps hold your cake together.
  • Leavening agents – Baking powder and baking soda help the cake rise and have a fine crumb. 
  • Pumpkin pie spice – This is usually a pre-made blend of cinnamon, nutmeg, and ginger. Blends will vary based on brands, feel free to use your favorite. 
  • Sugars – I use both white and brown sugar. Brown sugar will add a deep molasses flavor. 
  • Greek yogurt – This will add creaminess, moisture, and a little bit of tang. 
  • Eggs – Eggs will help the cake stay together.
  • Canned pumpkin puree – Easily available in most major grocery stores. 
  • Butterscotch chips – These chips will add little bits of extra butterscotch sweetness to the cake.

How to perfectly prepare your bundt pan

There’s nothing more disappointing than a cake that sticks inside a bundt pan!

So take extra care in properly preparing it.

There are two different ways of preparing a bundt pan: using your favorite nonstick cooking spray or using butter and flour.

To use butter and flour, make sure your butter is at room temp, and generously smear and spread it into every little crevice, nook, and cranny. Then dust it with some flour, and gently tap out the excess. 

There are a few good nonstick cooking/baking sprays available out there in most major grocery stores. Make sure to spray generously, again being aware to cover and coat all of the smallest areas of the pan. 

Using a differently shaped baking pan

If you don’t have a bundt pan, no worries!

You can make this cake in a standard cake pan, or even a loaf pan!

If using a standard cake pan, adjust the baking time to 40 minutes.

Butterscotch Pumpkin Bundt Cake slice served on a small plate.

Changed you can make to this recipe

You can use sour cream in place of Greek yogurt for this batter.

If you’re looking to change up the butterscotch. morsels try using white chocolate chips, semisweet chocolate chips, or leaving it plain!

More pumpkin recipes

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

Author: Brandy O’Neill – Nutmeg Nanny
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.
5 from 2 votes
Print Pin
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings


For cake:

For icing:

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


For cake:

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

For glaze:

  • In a mixer cream cheese, powdered sugar, vanilla bean paste, and 1 tablespoon of heavy cream.
  • 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.


  • You can use sour cream in place of Greek yogurt.
  • In place of butterscotch morsels, you could add in chocolate chips, white chocolate chips, or leave it plain.
  • If you don't have vanilla bean paste you can use vanilla extract.


Serving: 1g | Calories: 556kcal | Carbohydrates: 82g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 261mg | Fiber: 2g | Sugar: 56g
Course Dessert
Cuisine American
Keyword bundt cake, butterscotch bundt cake, butterscotch cake, butterscotch pumpkin bundt cake, dessert recipes, fall recipes, pumpkin bundt cake, pumpkin cake, pumpkin dessert recipes, pumpkin recipes, thanksgiving recipes
Did you try this recipe?Leave a comment and 5 star review!
Butterscotch Pumpkin Bundt Cake pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating

Nicole Johnson

Thursday 7th of October 2021

Such a gorgeous cake!!

Cathy @ Lemon Tree Dwelling

Wednesday 1st of November 2017

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


Monday 30th of October 2017

I need to bake this up asap! Looks yummy!

Kimberly @ The Daring Gourmet

Sunday 29th of October 2017

Butterscotch and pumpkin are such a terrific combination!


Saturday 28th of October 2017

I'll be calling this my new favorite cake too! It looks fantastic!!


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