Ridiculously Easy Butterscotch Glazed Pumpkin Bundt Cake
User Reviews
5
Ridiculously Easy Butterscotch Glazed Pumpkin Bundt Cake
Description
The cake batter includes neutral oil, melted butter, light brown sugar, canned pumpkin puree, buttermilk, vanilla extract, eggs, and warm spices like cinnamon, ginger, and cloves. Baking soda provides leavening alongside the acidity of the buttermilk. A generous amount of all-purpose flour yields a sturdy yet tender crumb. The batter is mixed until smooth and poured into a thoroughly greased 12-cup Bundt pan, ensuring easy release.
Baking at 325°F for around 70 to 85 minutes, the cake develops a golden crust with moist interior. While baking, a butterscotch sauce is prepared by melting unsalted butter with brown sugar, heavy cream, salt, vanilla, and optionally Scotch whisky for complexity. This sauce is spooned over the cooled cake, creating a sweet, glossy glaze that complements the pumpkin spice flavors.
This cake suits dessert or special occasion treats, bringing seasonal pumpkin spice accented by the buttery glaze. Using pumpkin puree keeps it moist, and the glaze adds a shiny finish and extra flavor dimension. For measurement preferences, metric conversion options may be available, and additional detailed tips can assist in baking success.
Prepare the Bundt pan carefully by spraying and rubbing baking spray into crevices to avoid sticking. The cake can be made ahead and glazed before serving for convenience.
Ingredients
For the cake:
- 1 cup neutral-flavored oil
- ½ cup butter melted
- 2 ¼ cups light brown sugar
- 15 ounce pumpkin also sometimes called pumpkin puree, canned, pure
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 egg room temp, large
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 ½ cups all-purpose flour
For the butterscotch sauce
- 6 tablespoons butter unsalted
- ¾ cup brown sugar I've used both light and dark brown sugar with good success
- ½ cup plus 1 tablespoon heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons scotch optional
Instructions
For the cake:
- Preheat the oven to 325˚F. Get out a 12-cup Bundt pan and set aside. (See Café tips for other pan options.) Place a piece of parchment paper or foil on a work surface (for easy cleanup) topped with a cooling rack.
- Whisk together oil, butter and brown sugar in a large bowl. Add the pumpkin, buttermilk and vanilla and whisk until smooth.
- Add the eggs and whisk again until nice and smooth. Next, sprinkle the spices, baking soda and salt over the top of the batter and whisk until smooth and no lumps of baking soda remain. Finally add the flour and whisk until it’s incorporated and the batter is fairly smooth.
- Prepare your Bundt pan by spraying it generously with baking spray (not cooking spray). Using a small piece of paper toweling, rub the baking spray into all the grooves and crevices, including the interior of the center tube. Spray the pan all over again very lightly.
- Transfer the batter to the prepared pan and smooth the top. Bake for 70-85 minutes, until a toothpick inserted in the center of the cake comes out clean OR until the temperature in the center of the cake reads 200-210˚F (94-99˚C) when checked with an instant thermometer. Checking the temperature is the best way to ensure that the cake is perfectly done.
- Remove the cake from the oven and allow to cool for 10 minutes in the pan.
For the butterscotch glaze:
- Combine all glaze ingredients together in a medium-large (you want a fairly large bowl as the mixture will bubble up as it cooks), microwave-safe bowl and stir to combine. Microwave on high power for 2 minutes then stir well. Microwave another 3 minutes, stirring halfway through.
To glaze the cake:
- After the cake has cooled for 10 minutes, brush the top with the butterscotch glaze. Wait one minute, allowing the glaze to sink in then invert the cake onto the cooling rack.
- Slowly, brush the butterscotch glaze all over the cake, allowing it to sink in as you go. (You will end up with more butterscotch glaze than you need. I like to serve the cake with a scoop of vanilla ice cream, drizzled with a little of the extra butterscotch sauce*.) If, at anytime the glaze seems thick and isn't brushing smoothly onto the cake, add a bit more cream - just a teapoon or two at a time to thin it out.
- When the cake is nicely coated with the glaze, allow it to cool completely then transfer to a cake platter. Serve and enjoy! The cake can be stored, covered or on a domed cake plate for up to a day. It also freezes beautifully!
- *If the extra butterscotch sauce seems too thick, you can add a little extra cream to thin it out. I like to rewarm it in the microwave before drizzling it over ice cream.
Notes
- Detailed instructions and additional tips are available in the full post to help ensure success with this recipe.
- Metric conversion options can be toggled for ingredient measurements to suit different preferences.
- Use generous baking spray and apply it thoroughly inside the Bundt pan to prevent sticking and enable easy cake removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 269mg | 11% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 3711IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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