Pumpkin Butterscotch Bundt Cake with Cream Cheese Frosting
A moist, fall-inspired pumpkin butterscotch cake, filled with warm spices and finished with a brown butter cream cheese frosting.
Pumpkin Butterscotch Bundt Cake with Cream Cheese Frosting
If there were ever a perfect dessert for the coming Fall season, this Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Frosting would be it.
A moist and spicy pumpkin butterscotch bundt cake is topped with a browned butter cream cheese frosting that is full of wonderful flavors.
Helpful Tips for Baking in a Bundt Pan
Baking in a bundt pan can be a delightful experience, and with a few tips, you’ll create stunning, show-stopping treats. Here are some playful and straightforward tips for baking in a bundt pan:
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Grease it Right: Ensure your bundt pan is well-greased, paying extra attention to intricate designs to prevent sticking. A dusting of flour or cocoa powder after greasing can add an extra layer of insurance.
- Even Distribution: Distribute the batter evenly in the pan to promote uniform baking. Use a spatula to level the batter for a smooth finish.
- Preheat and Patience: Preheat your oven and let it reach the desired temperature before placing your bundt pan inside. Patience is key for even baking.
- Check for Doneness: Test for doneness with a toothpick or cake tester. Insert it into the thickest part of the cake; if it comes out clean or with a few moist crumbs (not wet batter), your cake is ready.
- Cooling Magic: Allow your bundt cake to cool in the pan for about 10-15 minutes before transferring it to a cooling rack. This helps the cake set and makes for a smoother release.
- Tap and Wiggle: After cooling, gently tap the bottom of the pan on the counter to release the cake. If it needs extra encouragement, give it a gentle wiggle.
- Decorate with Flair: Once your bundt cake is cooled completely, have fun decorating! A dusting of powdered sugar, a drizzle of glaze, or a generous layer of frosting can add the perfect finishing touch.
- Serve with Joy: Share your bundt cake with joy! Whether it’s a family gathering or a solo treat, savor the delicious results of your bundt pan adventure.
Baking in a bundt pan is all about embracing the delightful designs and enjoying the simplicity of a beautiful, fuss-free cake.
Equipment Needed for Pumpkin Butterscotch Bundt Cake
- large mixing bowl
- electric mixer
- fluted bundt pan
- toothpicks
- wire rack
- small saucepan
- mixing spoon
- small mixing bowl
Ingredients for Pumpkin Butterscotch Bundt Cake
Here’s a more human, cozy, kitchen-friendly version:
CAKE:
Yellow Cake Mix: This makes the perfect base—soft, golden, and easy, giving you a tender crumb without any fuss.
Butterscotch Pudding Mix: Adds a little extra richness and those warm, caramel-y notes that make every bite taste special.
Eggs: They hold everything together and keep the cake moist and fluffy.
Water: Simple but important—it helps bring the batter to the right consistency.
Vegetable Oil: Adds subtle richness and keeps the cake wonderfully moist.
Canned Pumpkin: The real star! It brings that warm, cozy, pumpkin flavor that feels like fall in every bite.
Pumpkin Pie Spice: This blend of spices gives the cake its classic autumn aroma and flavor.
GLAZE:
Butter: Starts the glaze off with a rich, creamy base.
Cream Cheese: Makes the glaze luxuriously smooth with just the right amount of tang.
Confectioners’ Sugar: Adds sweetness and that perfect silky texture.
Vanilla: A tiny splash that rounds out all the flavors.
Milk: Just enough to get the glaze to that pourable, dreamy consistency.
Recipe Notes
I slightly adapted a recipe from the wonderful blog Sugar Mama. As you can see in the pictures, the brown butter cream cheese frosting makes quite a lot, so if you aren’t a fan of sweet frosting, please feel free to cut the ingredients in half for that part of the recipe.
Get and Print the Recipe
Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Frosting
Ingredients
CAKE:
- 1 18.25 oz package Duncan Hines yellow cake mix
- 1 3.4 oz package instant butterscotch pudding mix
- 4 eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup canned pumpkin
- 1 tbsp pumpkin pie spice
GLAZE:
- 6 tbsp butter
- 4 oz cream cheese, softened
- 2 cups confectioners sugar
- 1/2 tsp vanilla
- 2-4 tbsp milk
Instructions
CAKE:
- In a large mixing bowl, combine cake ingredients. Beat on low speed for 30 seconds, then beat on medium for 4 minutes. Pour into a greased and floured 10" fluted tube pan.
- Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
FROSTING:
- In a small saucepan, melt butter over medium heat. Continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden, about 4 to 6 minutes. Remove and let cool.
- In a small bowl, use an electric mixer to combine browned butter, confectioner’s sugar, cream cheese and vanilla. Add milk until a pourable consistency is reached.
Nutrition
Happy baking! 🍰✨
5 Comments on “Pumpkin Butterscotch Bundt Cake with Cream Cheese Frosting”
This cake sounds amazing- love the combo of butterscotch and pumpkin, and with the browned butter glaze! uhhh-mazing!
What a delicious looking cake!! Makes me want to try and grab a slice
I made this cake about 10 years ago and it was so amazing and this is coming from someone who never liked pumpkin pie
Wow, this Cake looks absolutely divine! I’m curious, did you experiment with any unique spices or secret ingredients to enhance the fall flavors in this recipe?
I used pumpkin pie spice in the recipe. 🙂