Pumpkin Butterscotch Cake
A moist and flavorful pumpkin cake with butterscotch and walnuts, perfect for fall gatherings or a cozy dessert that combines warm spices and rich toppings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large mixer bowl, beat together pumpkin, eggs, brown sugar, and vegetable oil at medium speed for 3 minutes.
- Stir in the dry ingredients just until blended.
- Fold in 1 cup of walnuts.
- Spread the batter into the prepared baking pan.
- Sprinkle with butterscotch morsels and the remaining walnuts on top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan on a wire rack before serving.
Tips & Substitutions
For a more intense flavor, consider adding a dash of vanilla extract to the batter. If you don’t have walnuts, pecans or even chocolate chips can be great substitutes. To ensure even baking, rotate the pan halfway through the baking time. This Pumpkin Butterscotch Cake pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
Serve this cake warm or at room temperature, optionally topped with whipped cream or a drizzle of caramel sauce. It makes a perfect dessert for fall gatherings or alongside a hot cup of coffee. For an extra treat, try serving it with a slice of Mary'S Apple Brownies for a delightful dessert platter.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Butterscotch Cake contains roughly 15 calories, with 0g protein, 2g carbohydrates, and 1g fat.
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 in this recipe. Just make sure to cook and blend the pumpkin until smooth before measuring. Generally, 1 small pumpkin will yield enough puree for this cake, but ensure it's well-drained to avoid excess moisture.
How can I make this cake gluten-free?
To make this Pumpkin Butterscotch Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately, as it helps with the texture. The other ingredients should not need any substitutions.
What can I do if I don't have butterscotch morsels?
If you can't find butterscotch morsels, you can substitute with chocolate chips or even chopped caramel candies for a different flavor. Alternatively, you could skip them entirely and enhance the cake with additional nuts or spices.
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).