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.
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 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 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.