Pumpkin Butterscotch Bundt Cake

Pumpkin Butterscotch Bundt Cake – SO delicious!! Yellow cake mix, butterscotch pudding, eggs, water, oil, and pumpkin pie spice. I took this to a party and it was gone in a flash! SO moist and delicious. All you need is a dollop of fresh whipped cream and you are set! YUM! Great for parties and potlucks or whenever you need to feed a crowd.

slice of pumpkin cake on a plate with whipped cream and pecans

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Easy Bundt Cake Made with Cake Mix

This Pumpkin Butterscotch Cake is a favorite this time of year. It tastes like Fall. This cake starts with a yellow cake mix and only takes a few minutes to whip up. The cake is very moist and not super sweet. I think this also might be good as cupcakes. We like to serve it with some whipped cream and pecans. It is equally delicious with some caramel sauce drizzled on top. YUM!

whole pumpkin bundt cake on a plate

How to Make Pumpkin Butterscotch Bundt Cake

As I said, this cake is very simple to make. Combine cake mix, pudding mix, pumpkin, eggs, water, oil, and pumpkin pie spice in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour the batter into a Bundt pan. Bake until a toothpick inserted in the center comes out clean.

  • Do NOT make the pudding, you are only going to use the powdered mix.
  • You can use sugar-free butterscotch instant pudding.
  • Do NOT make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • Sometimes I stir in a cup of finely chopped pecans.
  • Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe.
  • I don’t have pumpkin spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
    • Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
  • The cake will keep 3 to 4 days in an air-tight container
  • Can Pumpkin Butterscotch Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.
slice of pumpkin cake on a plate with whipped cream and pecans

Pumpkin Cake Made with Pudding

The cake is one of my go-to desserts for holiday parties and potlucks. This is super easy to make and can feed at least 12 people. Perfect for when you need to feed a crowd. We like to serve the cake with some ice cream and caramel sauce. Give this a try the next time you get a sweet tooth. I promise you won’t be disappointed.

Looking for a few more pumpkin recipes? Here are a few of our most popular pumpkin recipes from the blog:

Pumpkin Fluff

Pumpkin Fluff – only 5 ingredients! Great appetizer or dessert for all your fall parties and get-togethers. Pumpkin, cool whip,…

Pumpkin Cornbread

Pumpkin Cornbread – a delicious twist to regular cornbread. Even pumpkin haters LOVE this cornbread. Super easy to make and…

slice of pumpkin cake on a plate with whipped cream and pecans

Pumpkin Butterscotch Bundt Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Pumpkin Butterscotch Bundt Cake – SO delicious!! Yellow cake mix, butterscotch pudding, eggs, water, oil, and pumpkin pie spice. I took this to a party and it was gone in a flash! SO moist and delicious. All you need is a dollop of fresh whipped cream and you are set! YUM! Great for parties and potlucks or whenever you need to feed a crowd.

Ingredients:

  • 1 box yellow cake mix
  • 1 (3.4-oz) box instant butterscotch pudding mix
  • 4 large eggs
  • ¼ cup water
  • ¼ cup vegetable or canola oil
  • 1 cup canned pumpkin
  • 2 tsp pumpkin pie spice

Instructions:

  • Preheat oven to 350ºF. Grease and flour a 10-inch Bundt pan.
  • In a large bowl, combine all ingredients. Beat with an electric mixer on low speed until mixed; continue beating on medium-high speed for 2 minutes.
  • Pour batter into prepared pan.
  • Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Turn cake out of pan; finish cooling on a wire rack.

Notes:

  • Do NOT make the pudding, you are only going to use the powdered mix.
  • You can use sugar-free butterscotch instant pudding.
  • Do NOT make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • Sometimes I stir in a cup of finely chopped pecans.
  • Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe.
  • I don’t have pumpkin spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
    • Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
  • The cake will keep 3 to 4 days in an air-tight container
  • Can Pumpkin Butterscotch Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
whole pumpkin bundt cake on a plate
slice of pumpkin cake on a plate with whipped cream and pecans

Categories:

Tags:

You Might Also Like

See All Cake

Comments

    1. You can bake it in any pan that you prefer. I’ve only made this in a Bundt pan, so I can not say how long it will take to cook in another pan.

Leave a Comment

Recipe Rating