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–+ servings
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.



  • 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.