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.
Happy Halloween!
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Butterscotch Pumpkin Cake with Butterscotch Icing
Ingredients
Cake
- 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
Icing
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pumpkin Recipes
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I could never ever be sick of pumpkin with this Pumpkin Butterscotch Cake looking at me! Christin – this cake is gorgeous! Love how you doctored up that box of cake mix!
This cake is pure perfection Christin! Look at those gorgeous layers! Magical!
Oh, man! That butterscotch frosting is just about killing me! You totally nailed this cake, Christin! SO stunning!
This cake is simply stunning, Christin! I can never get enough pumpkin, so I’m loving this combination. Sounds perfect!
No fair there are way too many pumpkin recipes I need to try this fall, and not enough time!! I just want to face plant into that icing nomnom!
Looks yummy!
I like using shortcuts sometimes too.. 🙂
Christin this cake looks amazing! Perfect for a Thanksgiving dessert! Thanks for sharing!
LOVE this gorgeous, easy to make, triple layer cake!! Perfect to eat all through the holidays!!
Christin, this sounds absolutely amazing. Pumpkin & butterscotch together? Yes please!
Look at those layers! These looks amazingly delicious!