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.

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!

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.

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:

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Recipe Print Recipe

Pumpkin Butterscotch Bundt Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes 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.

Equipment:

• Mixing Bowls
• Hand Mixer
• Bundt Cake Pan

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.

Plain Chicken

https://www.plainchicken.com/pumpkin-butterscotch-bundt-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph