Pumpkin Butterscotch Cake With Vanilla Cream Cheese

Name: Pumpkin Butterscotch Cake With Vanilla Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 stick Butter, Softened; 1/2 cups Brown Sugar; 1/3 cups Sugar; 1 whole Egg; 1/3 cups Pumpkin Puree; 1/2 teaspoons Vanilla; 1/2 cups All-purpose Flour; 1/2 cups Whole Wheat Pastry Flour Plus 2 Tablespoons; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Pecans, Chopped; 1/2 cups Butterscotch Chips; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, Softened; 1 stick Butter, Softened; 1 teaspoon Vanilla; 2 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
1 stick Butter, Softened
1/2 cups Brown Sugar
1/3 cups Sugar
1 whole Egg
1/3 cups Pumpkin Puree
1/2 teaspoons Vanilla
1/2 cups All-purpose Flour
1/2 cups Whole Wheat Pastry Flour Plus 2 Tablespoons
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 cups Pecans, Chopped
1/2 cups Butterscotch Chips
FOR THE FROSTING:
4 ounces, weight Cream Cheese, Softened
1 stick Butter, Softened
1 teaspoon Vanilla
2 cups Powdered Sugar

1
For the cake:
2
Preheat oven to 350 degrees F.
3
In a large bowl, cream the butter and sugars together for 3-4 minutes until the mixture is light and fluffy. Add the egg to the butter and mix until it is incorporated. Beat in the pumpkin puree and vanilla, mixing for 1-2 minutes.
4
Add the flours, baking soda, and salt to the butter mixture and beat for 1-2 minutes until the flour is mixed in.
5
Gently fold the pecans and butterscotch chips into the batter and pour into a greased 8x8 pan.
6
Bake at 350 degrees F for 25-35 minutes until the top is golden and a toothpick comes out clean when inserted into the center.
7
For the frosting:
8
Using a stand or hand mixer, beat the cream cheese and butter together until smooth. Add the vanilla to the cream cheese mixture and beat for 1 minute. Pour the powdered sugar into the cream cheese, 1 cup at a time, mixing until the frosting is smooth and thick enough to spread onto the cooled cake.

1351

kcal

Calories

Fat

131

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: FOR THE CAKE:, 1 stick Butter, Softened, 1/2 cups Brown Sugar, 1/3 cups Sugar, and more.

Yes, Pumpkin Butterscotch Cake With Vanilla Cream Cheese Frosting 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!

Pumpkin Butterscotch Cake With Vanilla Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions