Butterscotch Pumpkin Bundt Cake
User Reviews
5.0
6 reviews
Excellent
Butterscotch Pumpkin Bundt Cake
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This sweet butterscotch pumpkin bundt cake is packed full of pumpkin and sweet butterscotch morsels. Then I drizzled it with a cream cheese glaze and called it my new favorite cake.
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Ingredients
For cake:
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 1/4 cup Greek yogurt
- 3 large eggs
- 1 15 ounce can pumpkin puree
- 12 ounces butterscotch chips
For icing:
- 4 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla bean paste
- 4 tablespoons heavy cream
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Instructions
For cake:
- Preheat the oven to 350 degrees F and spray a 12-cup bundt pan with non-stick spray.
- In a medium mixing bowl add flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together and set aside.
- In the bowl of an electric mixer add butter, sugar, and brown sugar. Mix together until blended. The mixture will be thick.
- Add in Greek yogurt, eggs, and pumpkin puree. Mix to combine.
- Slowly add in flour mixture until fully combined.
- Fold in butterscotch chips and pour batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
- Let the cake rest in the pan for 5 minutes and pop the cake out of the pan onto a wire cooling rack.
- Once the cake is cooled cover in cream cheese glaze and devour.
For glaze:
- In a mixer cream cheese, powdered sugar, vanilla bean paste, and 1 tablespoon of heavy cream.
- Mix on low and add more cream until your reach your desired consistency. I like mine to be thick so it doesn't completely drip off. More of a frosting than a glaze.
Equipments used:
Notes
- You can use sour cream in place of Greek yogurt.
- In place of butterscotch morsels, you could add in chocolate chips, white chocolate chips, or leave it plain.
- If you don't have vanilla bean paste you can use vanilla extract.
Nutrition Information
Show Details
Serving
1g
Calories
556kcal
(28%)
Carbohydrates
82g
(27%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Cholesterol
82mg
(27%)
Sodium
261mg
(11%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 556kcal | 28% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 261mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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