Butterscotch Pumpkin Cake
A moist and flavorful pumpkin cake infused with rich butterscotch morsels, offering a delightful combination of sweet, spiced, and buttery flavors. Perfect for fall gatherings or cozy occasions, this cake pairs beautifully with whipped cream or a drizzle of butterscotch sauce for a comforting treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 12-cup Bundt pan.
- Microwave 1 cup of the butterscotch morsels in a microwave-safe bowl on medium-high power for 1 minute; stir.
- Microwave in additional 10 to 20 second intervals, stirring until smooth.
- Cool the melted morsels to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl.
- In a large bowl, whisk together the melted butterscotch, pumpkin, vegetable oil, eggs, and vanilla extract.
- Spoon the batter into the prepared pan.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 30 minutes.
- Remove the cake from the pan and cool completely on a wire rack.
- Sprinkle with powdered sugar if desired.
- Serve with butterscotch sauce.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have butterscotch morsels, you can substitute with chocolate chips or even caramel bits. Ensure that the pumpkin puree is well-mixed to avoid lumps in your cake. Always check your cake a few minutes before the minimum baking time to avoid overbaking.
Serving Suggestions
Serve the Butterscotch Pumpkin Cake with a drizzle of warm butterscotch sauce for extra indulgence. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of spiced chai or coffee for a cozy dessert experience. This cake is perfect for fall gatherings or as a sweet ending to any meal.
Storage & Reheating
Store leftover Butterscotch Pumpkin Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warmed through. This cake also freezes well for up to 3 months, wrapped tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Pumpkin Cake contains roughly 210 calories, with 3g protein, 39g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (40% of the Daily Value), vitamin A (32% of the Daily Value), and calcium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 868mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make it, roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to avoid altering the cake's texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking as this can lead to a dry cake. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored at room temperature. Just be sure to let it cool completely before covering it. The flavors will meld and enhance if allowed to sit overnight, making it even tastier when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).