Sometimes I forget about flavors that I love. Butterscotch is one of those classic flavors that often gets overlooked. I fell in love with this Butterscotch Bundt Cake on a recent trip to my parents house in California. My mom’s friend, Nancy, make this cake for my mom’s birthday. We devoured it in 2 hours flat. So, let’s all thank Nancy for this phenomenal recipe and for reminding us just how delicious butterscotch is!
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Why we all love bundt cake so much
What is it about those round cakes with the hole in the middle? For me, it’s the light crispy crust you get so much of in every piece. It’s also a no-fail way to make cake, since you don’t have to worry about a sinking center.
Plus, you turn it over, so if you don’t love the way it baked, don’t worry, everyone will just see the beautiful design it created on the bottom! I use my tall cake plate to make this Butterscotch Bundt Cake a centerpiece for Easter or Christmas, so pretty! I love my Nordic Ware bundt pan. Although I’m eyeing this beautiful shape Nancy used to make my mom’s birthday cake.
Ingredients in this Butterscotch Bundt Cake
Butterscotch chips – yep, no secret here. This is the key ingredient that makes this recipe absolutely irresistible. Just melt and add to the batter and you’ve created something indescribable and distinctive.
Pumpkin purée – The cake is made super moist by pumpkin purée, and it adds sweetness without the refined sugar.
Cinnamon & Nutmeg – These spices lend the cake that perfect balance of sweetness and warmth.
Here’s how to make this Butterscotch Bundt cake
This is a simple cake recipe that comes together in just a few minutes.
Start by melting your butterscotch chips in the microwave at 50% power in 30 second intervals, to be sure it doesn’t burn. Stir every time. Set aside while you mix up your dry ingredients.
Combine the dry ingredients in a medium bowl and the wet ingredients in a large bowl. Then gently mix the dry into the wet. Phew, that was easy!
Now spoon the batter into a greased and floured bundt pan. Never skip the greasing and flouring in a bundt pan, since there’s no simple way to remove your cake if it gets stuck. So be thorough.
Bake for about 45 minutes, checking it at 40 for doneness. I like mine with a decent amount of crust, so I baked it for the whole 50 minutes.
Top with a sprinkle of powdered sugar. This cake does not require much more than this. Although, I do like it with some whip cream on top.
This cake will keep fresh (and beautiful) under a domed cake plate (not an affiliate link, I just really love this one from Target) or wrapped in foil for up to a week.
Fresh Flavored Cakes
This Butterscotch Bundt Cake recipe makes me positively sing for Spring. So I’m including a few others that do the same. All those fresh flavors perfect for the weather changes. Any of these would be ideal for Easter too.
- Almond Lemon Cake Cookies
- Gluten Free Almond Lemon Cake
- Mini Orange Honey Cake
- Gluten Free Vegan Pineapple Upside Down Cake
- Blueberry Muffin Cake
- Lemon Poppyseed Bundt Cake
This recipe comes with my total guarantee. Obviously all my recipes do, but this one sticks out as a sure thing no matter who you make it for. Moist, flavorful and different enough to make for a truly special dessert. Serve along side whip cream or coconut whip cream. Perfection!
Love this butterscotch bundt cake recipe? Try these other simple cake recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Butterscotch Bundt Cake
- 1 C butterscotch chips
- 2 C all-purpose flour
- 1 3/4 C granulated sugar
- 1 Tbsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 C canned pumpkin
- 1/2 C vegetable oil
- 3 large eggs room temperature
- 1 tsp vanilla
- powdered sugar for serving
- whipped cream for serving
- Preheat oven to 350°F. Grease and flour a 10 cup bundt pan.
- Melt butterscotch chips in a microwave safe bowl at 50% for 30 seconds at a time until fully melted.
- In a medium-sized bowl combine dry ingredients. Set aside.
- In a large bowl, stir together melted butterscotch chips, pumpkin, oil, eggs, and vanilla until well combined.
- Add flour mixture to wet mixture and stir until just combined.
- Spoon mixture into prepared pan. Bake for 40-50 minutes until a knife or toothpick inserted in the center comes out clean. Check for doneness after 40 minutes.
- Cool in pan on a wire rack for 30 minutes.
- Remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar and serve with whipped cream.