Pumpkin Butterscotch Bundt Cake

An ideal cake for this Halloween season, because you can surprise everyone with the Pumpkin Butterscotch Bundt Cake recipe.

Pumpkin is a very versatile ingredient, you just have to find the right recipe. That’s why the Pumpkin Butterscotch Bundt Cake will be for you.

Ingredients:

2 ¼ cup Flour

½ tsp baking soda

½ tsp kosher salt

½ tsp ground cinnamon

2 tbsp pumpkin pie spice

1 cup Unsalted sweet cream butter, softened

1 ½ cup light brown sugar, packed

½ cup sugar

2 tsp pure vanilla extract

3 large eggs

½ cup sour cream

½ cup pumpkin puree

Pumpkin Spice Glaze :

4 tbsp unsalted sweet cream butter

½ cup light brown sugar, packed

¼ cup heavy whipping cream

2 tbsp pumpkin pie spice

¼ cup powdered sugar

⅛ tsp kosher salt

Directions:

Step 1. Preheat oven to 350 degrees and grease a 9in bundt pan with pam baking spray.

Step 2. In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon and pumpkin pie spice.

Step 3. Using a large bowl, beat the butter, light brown sugar and sugar until light and fluffy.

Step 4. Beat in the vanilla and eggs, one at a time until combined. Beat in the sour cream and pumpkin puree.

Step 5. Gradually beat in the dry ingredients.

Step 6. Pour batter into bundt pan and bake for 50 minutes to 1 hour or until a toothpick comes out clean.

Step 7. Allow to cool for 15 minutes before placing it onto a wire rack.

Glaze:

Step 1. Using a medium saucepan, melt the butter.

Step 2. Whisk in the brown sugar and heavy cream until combined.

Step 3. Bring the mixture to a slow simmer for about 5 minutes.

Step 4. Remove from heat and whisk in the powdered sugar, pumpkin spice and salt until combined.

Step 5. Pour over the bundt cake. Allow to sit for 30 minutes before enjoying!

Pumpkin Butterscotch Bundt Cake

Pumpkin is a very versatile ingredient, you just have to find the right recipe. That's why the Pumpkin Butterscotch Bundt Cake will be for you.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Additional Time 15 mins

Total Time 15 mins

Course new

Ingredients

  

• 2 ¼ cup Flour
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• 2 tbsp pumpkin pie spice
• 1 cup Unsalted sweet cream butter softened
• 1 ½ cup light brown sugar packed
• ½ cup sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup pumpkin puree
• Pumpkin Spice Glaze :
• 4 tbsp unsalted sweet cream butter
• ½ cup light brown sugar packed
• ¼ cup heavy whipping cream
• 2 tbsp pumpkin pie spice
• ¼ cup powdered sugar
• ⅛ tsp kosher salt

Instructions

 

• Preheat oven to 350 degrees and grease a 9in bundt pan with pam baking spray.
• In a medium bowl, whisk together the flour, baking soda, salt, groundcinnamon and pumpkin pie spice.
• Using a large bowl, beat the butter, light brown sugar and sugar untillight and fluffy.
• Beat in the vanilla and eggs, one at a time until combined.
• Beat in the sour cream and pumpkin puree.
• Gradually beat in the dry ingredients.
• Pour batter into bundt pan and bake for 50 minutes to 1 hour or untila toothpick comes out clean.
• Allow to cool for 15 minutes before placing it onto a wire rack.
• Using a medium saucepan, melt the butter.
• Whisk in the brown sugar and heavy cream until combined.
• Bring the mixture to a slow simmer for about 5 minutes.
• Remove from heat and whisk in the powdered sugar, pumpkin spice and salt until combined.
• Pour over the bundt cake.
• Allow to sit for 30 minutes before enjoying!