Full of warm notes of butterscotch enhanced by pumpkin, this delicious bundt cake will quickly become a family favorite. The best part? It's super easy to make but tastes like you spent hours creating a really uniquely delicious dessert. This cake tastes great topped with a dusting of powdered sugar, but feel free to spread a Cinnamon Cream Cheese Frosting on top to really amp up the sweetness!
Ingredients
Butterscotch chips - yep, no secret here. This is the key ingredient that makes this Butterscotch Bundt Cake recipe absolutely irresistible. Just melt and add to the batter and you've created something indescribable and distinctive.
All-purpose flour - or gluten free flour blend, like King Arthur Flour Measure for Measure
Granulated Sugar - Just enough to add the right amount of sweetness. If you prefer a sugar substitute, try your favorite keto alternative, or coconut sugar (my favorite)
Baking Powder - Gives the cake plenty of rise and a beautiful texture.
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.
Vegetable Oil - or canola oil, or feel free to substitute with a healthier option such as coconut oil, avocado oil or applesauce.
Eggs - this recipe calls for 3 large eggs, but if you need a substitute, try a flax seed egg, or add ¼ cup pumpkin puree per egg called for! Final results will vary when making substitutes.
Instructions
This is a simple cake recipe that comes together in just a few minutes.
Start by melting the butterscotch chips in the microwave at 50% power in 30 second intervals, to be sure it doesn't burn. Stir every time. Set aside to cool slightly 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 bake it for the whole 50 minutes.
Top with a sprinkle of powdered sugar. This Butterscotch Bundt Cake does not require much more than this. Although, I do like it with some whip cream on top.
How to store Butterscotch Bundt Cake
Room Temperature
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 at room temperature.
Refrigerator
Once cake has cooled completely, wrap tightly in plastic wrap and store in the refrigerator. Bring cake out 30 minutes before serving.
Freezer
Once cake has cooled completely, wrap tightly in plastic wrap and then wrap in a layer of foil to keep out freezer burn. Remember to label your cake with a date as well.
Thaw: When you're ready to eat, transfer cake to the refrigerator the night before and leave it to thaw overnight. Keep the cake wrapped while it thaws so condensation doesn't get inside.
This cake will stay fresh in the freezer for up to 3 months!
Next time you're in charge of dessert, give this recipe the try it deserves! You'll be truly delighted with the flavor and the ease of making it. Plus, it looks so pretty! Bring some whip cream and let's eat!
If you love the flavor of this bundt cake, we used it as the inspiration for a few other recipes. Check out Butterscotch Cupcakes with Cinnamon Frosting recipe, or our Butterscotch Chocolate Chip Cookies!
Butterscotch Bundt Cake
Ingredients
- 1 cup butterscotch chips
- 2 cups all-purpose flour or gluten free flour blend
- 1 tablespoon baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- 1 ¾ cups granulated sugar
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- powdered sugar for serving
- whipped cream for serving
Instructions
- Preheat oven to 350°F (180°C). 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. Set aside.
- In a medium-sized bowl combine flour, baking powder, cinnamon, salt and nutmeg. Set aside.
- In a large bowl, stir together sugar, melted butterscotch chips, pumpkin, oil, eggs, and vanilla until well combined.
- Add flour mixture to wet mixture and stir until just combined, being careful not to over mix.
- 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.
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