Pumpkin Butterscotch Bundt Cake

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. 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

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. Enjoy!

Pumpkin Butterscotch Bundt Cake

Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Drizzle


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


1. 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.

2. 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.

3. 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.

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