Butterscotch Pumpkin Cake Recipe

Name: Butterscotch Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butterscotch chips; 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 1 tablespoon baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 cup Libby's canned pumpkin; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; powdered sugar (optional)

Servings: persons

1 cup butterscotch chips
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup Libby's canned pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
powdered sugar (optional)

1
Preheat oven to 350u00b0F.
2
Grease 12-cup Bundt pan.
3
Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
4
Microwave at additional 10-20 second intervals, stirring until smooth.
5
Cool to room temperature.
6
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
7
Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
8
Stir in flour mixture.
9
Spoon batter into prepared bundt pan.
10
Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
11
Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
12
Sprinkle with powdered sugar if desired.

1348

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butterscotch chips, 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 1 tablespoon baking powder, and more.

Yes, Butterscotch Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions