I hope you’re not sick of pumpkin yet because this cake is something you need to try. Pumpkin Butterscotch Cake is a fairly dense, but moist cake. The texture is similar to pound cake. It’s covered in a wonderful butterscotch-flavored icing.
I’m a huge fan of pumpkin but I haven’t always been. Probably because growing up, I didn’t realize that there were any pumpkin desserts besides pumpkin pie.
I’m pretty sure that’s the only pumpkin dessert that existed in the 70s and 80s.
Isn’t it wonderful we have so much more variety and more ways to enjoy things now?
A box of cake mix is used as a base for this recipe. I always welcome taking a few shortcuts during the holiday season. Don’t you?
A box of instant butterscotch pudding combined with pumpkin puree gives this cake a unique flavor. A smooth and creamy icing with brown sugar and cinnamon gives the perfect finish to this fall cake.
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Butterscotch Pumpkin Cake with Butterscotch Icing
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) boxinstant butterscotch pudding mix
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 cup butter
- 1 cup firmly packed light brown sugar
- 3/4 cup heavy whipping cream
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 5-6 cups confectioner's sugar
- pecan halves, optional
- Preheat oven to 350 degrees.
- Combine all cake batter ingredients and use an electric mixer to mix them on LOW for 30 seconds and then on HIGH for 2 minutes.
- Pour batter into 3 greased 9-inch cake pans. Place in oven and bake for about 18 minutes, until toothpick inserted in center comes out clean. Let cool in pans 10 minutes and then remove to racks to cool completely.
- For Icing, melt butter over medium-low heat in a heavy-bottomed saucepan.
- Add brown sugar and stir constantly until sugar dissolves. Bring mixture to a simmer and stir constantly for 2 minutes.
- Slowly add cream and stir constantly for another 2 to 3 minutes. Remove from heat and stir in vanilla extract, salt, and cinnamon.
- Pour mixture into a large mixing bowl and let cool for 1 hour.
- Add 4 cups of confectioners' sugar to the cooled mixture and beat on high until smooth. Continue to beat in 1/2 cup of confectioners' sugar at a time until icing reaches desired sweetness and thickness.
- Spread Icing between cake layers and on top and sides of cake. Decorate with pecan halves if desired. Store cake at room temperature for up to 3 days.
More Pumpkin Recipes
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