Butterscotch Pumpkin Cake Recipe

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Butterscotch Pumpkin Cake is a moist bundt cake that’s perfect for baking during the fall!

Butterscotch Pumpkin Cake Recipe From Val's Kitchen

Butterscotch Pumpkin Cake

I have another pumpkin recipe for you! This one is a lovely bundt cake perfect for weekend with the family, as well as coffee with friends or even entertaining. This cake is perfect for the fall weather and accompanying holidays. It goes well with coffee, tea and milk. Here’s how to make it.


Butterscotch Pumpkin Cake Recipe From Val's Kitchen


Cake Ingredients

  • 2 ¼ cups flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 tbsp pumpkin pie spice
  • 1 cup unsalted sweet cream butter, softened
  • 1 ½ cups light brown sugar, packed
  • ½ cup sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • ½ cup pumpkin puree

Pumpkin Spice Glaze Ingredients

  • 4 tbsp unsalted sweet cream butter
  • ½ cup light brown sugar, packed
  • ¼ cup heavy whipping cream
  • 2 tbsp pumpkin pie spice
  • ¼ cup powdered sugar
  • ⅛ tsp kosher salt


Cake Instructions

Preheat the oven to 350 degrees f.

Grease a 9 inch bundt pan with nonstick baking spray.

Place the flour, baking soda, salt, ground cinnamon and pumpkin pie spice into a medium bowl and whisk together.

Place the butter, light brown sugar and sugar into a large mixing bowl and beat until light and fluffy.

Beat in the vanilla and eggs, one at a time, until combined.

Beat in the sour cream and pumpkin puree.

Gradually beat in the dry ingredients.

Pour the batter into the bundt pan.

Bake for 50 minutes to 1 hour or until a toothpick comes out clean.

Allow the cake to cool for 15 minutes before placing it onto a wire rack.

Pumpkin Spice Glaze Instructions

Place the butter in a medium saucepan and melt.

Whisk in the brown sugar and heavy cream until combined.

Bring the mixture to a slow simmer for about 5 minutes.

Remove from heat and whisk in the powdered sugar, pumpkin spice and salt until combined.

Slowly pour the glaze mixture over the bundt cake.

Allow to sit for 30 minutes before serving.

Serve and enjoy!

Butterscotch Pumpkin Cake Recipe From Val's Kitchen

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Claire Lomax October 7, 2020 - 1:25 pm

Your recipes always sound so delicious! I wish I had more time for baking but my waist line is happy I don’t x x

Samantha Donnelly October 7, 2020 - 3:00 pm

This sounds amazing as soon as butterscotch is mentioned I have to see more, I am going to have to try this recipe

Bethan Taylor-Swaine October 7, 2020 - 6:24 pm

Oh my goodness this sounds absolutely amazing!! Love a nice autumnal treat, and this sounds perfect x

Kara Guppy October 8, 2020 - 8:35 am

Oh my goodness, I love Butterscotch and have not had it for years. This sounds delicious

Rhian westbury October 8, 2020 - 8:53 am

I bet butterscotch and pumpkin make a lovely combination, although I don’t think I’ve ever had cake which has a pumpkin flavour before x

Jess Howliston October 8, 2020 - 9:43 am

YUM! This sounds delicious! I would never have thought of combining the two flavours but imagine they would taste so lovely together! I definitely plan on giving this recipe a try this autumn so thanks for sharing.

Rebecca Smith October 8, 2020 - 8:01 pm

What a tasty cake! I love pumpkin anyway but the combination of pumpkin and butterscotch definitely sounds like a winner.

Georgina @ Culinary Travels October 9, 2020 - 5:11 pm

That looks scrumptious! I have a Bundt Cake tray in my baking cupboard and a jar of freshly (homemade) pumpkin spice ready and waiting. I’ll bake this on Sunday.

Louise October 10, 2020 - 11:15 am

Oh, yum! This looks absolutely delicious. I love anything with pumpkin in 🙂

Louise x

Playdays and Runways October 11, 2020 - 9:50 am

I am loving seeing all the lovely pumpkin recipes at the moment online and on socials. This sounds delicious.


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