A moist and spicy pumpkin butterscotch cake is topped with a browned butter cream cheese drizzle that has lots of wonderful flavors.

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 Drizzle would be it.

Pumpkin Butterscotch Bundt Cake

A moist and spicy pumpkin butterscotch cake is topped with a browned butter cream cheese drizzle that has lots of wonderful flavors.

Pumpkin Butterscotch Bundt Cake

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:

  1. 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.

  2. Even Distribution: Distribute the batter evenly in the pan to promote uniform baking. Use a spatula to level the batter for a smooth finish.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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. 

Pumpkin Butterscotch Bundt Cake

Equipment Needed for Pumpkin Butterscotch Bundt Cake

Ingredients for Pumpkin Butterscotch Bundt Cake


Yellow Cake Mix: The foundation of your cake, the yellow cake mix promises a tender and golden crumb.

Butterscotch Pudding Mix: Adding a touch of richness, the butterscotch pudding mix infuses the cake with delightful caramel undertones.

Eggs: These little powerhouses provide structure and moisture, ensuring a perfect bundt cake texture.

Water: Simple and essential, water helps balance the batter for a moist and delicious outcome.

Vegetable Oil: Bringing a subtle richness, vegetable oil contributes to the cake’s moistness.

Canned Pumpkin: The star of the show, canned pumpkin introduces a warm, autumnal flavor to the mix.

Pumpkin Pie Spice: A fragrant blend of spices, pumpkin pie spice creates that signature seasonal taste.


Butter: The glaze starts with butter, adding a velvety richness and a hint of savory goodness.

Cream Cheese: Elevating the glaze to creamy perfection, cream cheese brings a delightful tang.

Confectioners Sugar: Sweet and powdery, confectioners sugar sweetens the glaze to perfection.

Vanilla: A drop of vanilla enhances the overall flavor, adding a subtle layer of sweetness.

Milk: Bringing everything together, milk achieves the ideal consistency for your luscious cream cheese glaze.

Pumpkin Butterscotch Bundt Cake

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 ‘drizzle’ 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. 

Pumpkin Butterscotch Bundt Cake

Get and Print the Recipe

Pumpkin Butterscotch Bundt Cake

Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Drizzle

A moist and spicy pumpkin butterscotch cake is topped with a browned butter cream cheese drizzle that has lots of wonderful flavors.
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  • 1 18.25 ounce package Duncan Hines yellow cake mix*
  • 1 3.4 ounce package instant butterscotch pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 tablespoon pumpkin pie spice


  • 6 tablespoons butter
  • 4 ounces cream cheese softened
  • 2 cups confectioners sugar
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons milk


  • In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. 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.
  • For the glaze: 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.

Happy baking! 🍰✨