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Butterscotch Bundt Cake - Amazing bundt cake for spring or fall. Perfect for Easter. Eat it for breakfast or dessert!
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4.5 from 6 votes

Butterscotch Bundt Cake

Simple recipe - phenomenal flavor!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 servings


  • 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.


This is a simple but delicious cake recipe that is great for any occasion!