Butterscotch Pumpkin Cake
User Reviews
5.0
6 reviews
Excellent
Butterscotch Pumpkin Cake
Report
This pumpkin cake starts out with melted butterscotch chips and just gets better from there. It is moist and chewy and almost brownie-like, except for the copious amounts of creamy vanilla frosting on top. This is pumpkin dessert at its finest, my friends.
Share:
Ingredients
For the cake:
- 3/4 cup butterscotch chips
- 1/2 cup salted butter 1 stick
- 1 cup sugar
- 6 tablespoons plain pumpkin puree
- 1 & 3/4 cups flour spooned and leveled
- 1 teaspoon cinnamon
- 1 & 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup salted butter 1 stick
- 1 & 3/4 cups powdered sugar
- 1 teaspoon vanilla bean paste or regular vanilla
- 5 teaspoons milk
- dash salt if you want
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper, or grease well. Set aside.
- In a large microwaveable mixing bowl, add butterscotch chips and butter. Melt in the microwave in 30 second increments until the mixture is smooth. (It may take a bit of stirring; see photos below. I used a whisk toward the end.)
- Use a wooden spoon to stir in the sugar and pumpkin puree.
- Add the flour to the bowl, but don't mix it in yet. Add the cinnamon, pumpkin pie spice, and salt, and stir that into the flour with a dry spoon. Then stir the flour into the rest of the mixture. Don't overmix, just stir until it's combined.
- Spread the batter into the prepared pan. Bake in the preheated oven for 27-29 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Meanwhile, make the frosting. In a mixing bowl, beat the butter for about 1 minute until it is fluffy. (If you haven't softened it, make it 2-3 minutes.)
- Add 1 cup of the powdered sugar and combine. Add the vanilla and 3 teaspoons of milk.
- Beat in the remaining powdered sugar. Add a little more milk if it is stiff. Add a dash of salt if it is too sweet for you.
- Beat well, scraping down the sides, before spreading it on the top of the cooled cake.
- Sprinkle with additional pumpkin pie spice, if desired.
Notes
- This cake is really easy to double and bake in a 9x13 inch pan. Also, this is a generous amount of frosting; you may not need all of it. (I mean, I do, but that's me.) If you are doubling the cake, I would only make 1 1/2 the amount of frosting: 3/4 cup (1 and 1/2 sticks) salted butter, 2 1/2 cups + 2 tablespoons powdered sugar, 1 and 1/2 teaspoons vanilla bean paste (or regular vanilla), about 2-3 tablespoons milk, and a pinch of salt, if you want.
- Source: The Food Charlatan. Melted chip idea from these Lemon Lemonies by Averie Cooks.
Nutrition Information
Show Details
Serving
1slice
Calories
510kcal
(26%)
Carbohydrates
79g
(26%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
56mg
(19%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
2207IU
(44%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 510kcal | 26% |
| Carbohydrates | 79g | 26% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 2207IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
