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–+ servings
Pumpkin Butterscotch Bundt Cake

Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Frosting

Yield: 12 -16 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
A moist, fall-inspired pumpkin butterscotch cake, filled with warm spices and finished with a brown butter cream cheese frosting.
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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

Calories: 156kcal, Carbohydrates: 24g, Protein: 3g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 99mg, Potassium: 84mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3564IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg
Course: Drinks
Cuisine: American
Calories: 156