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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.
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.
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 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.
Ingredients
Cake:
- 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
Glaze:
- 6 tablespoons butter
- 4 ounces cream cheese softened
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla
- 2-4 tablespoons milk
Instructions
- 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.
Ali posts family-friendly recipes at Jam Hands.
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