Butterscotch Pumpkin Cake with Butterscotch Icing is the perfect fall dessert for anyone who loves pumpkin and butterscotch together. This easy layer cake starts with a doctored yellow cake mix and instant butterscotch pudding mix, which gives the cake a rich, moist texture and plenty of butterscotch flavor. Pumpkin puree and pumpkin spice make it taste like fall in every bite.
The cake is finished with a homemade butterscotch icing made with butter, brown sugar, heavy cream and cinnamon. It’s rich, tender and perfect for Thanksgiving, fall gatherings, or anytime you’re craving a pumpkin dessert that is a little different than pumpkin pie.
Pumpkin and butterscotch are a magical pairing right up there with chocolate and peanut butter. If you are a fan of this flavor combination, try this Pumpkin Butterscotch Trifle and these Pumpkin Butterscotch Muffins.
Why Use Cake Mix For Pumpkin Cake
Using a box of yellow cake mix makes this cake incredibly easy, but it doesn’t taste like a plain ole cake mix cake. The addition of pumpkin puree, butterscotch pudding, and pumpkin pie spice gives it a homemade flavor and rich, moist texture.
It’s one of my favorite shortcuts when I want an impressive dessert without making a cake completely from scratch. And I especially love a shortcut during the busy holiday season.
Tips For Success
- Use Pumpkin Puree, NOT pumpkin pie filling.
- Grease the cake pans well so the layers release easily.
- Let the cake layers cool completely before frosting.
- Make sure the icing mixture has cooled before adding the powdered sugar.
- Add powdered sugar gradually until the icing is thick enough to spread.
More Pumpkin Desserts To Try
- Pumpkin Cake Roll
- Pumpkin Caramel Poke Cake
- Pumpkin Lush
- Pumpkin Praline Torte
- Marshmallow Pumpkin Pie
- Pumpkin Cheesecake with Gingersnap Crust
This Butterscotch Pumpkin Cake is a great alternative to traditional pumpkin pie for Thanksgiving. If you’re serving several desserts, the 3-layer presentation makes it especially pretty on a holiday dessert table. I love to pair it with either Pecan Pie, Buttermilk Pie, or Southern Sweet Potato Pie.
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Butterscotch Pumpkin Cake with Butterscotch Icing
Equipment
Ingredients
Cake
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) boxinstant butterscotch pudding mix
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Icing
- 3/4 cup butter
- 1 cup firmly packed light brown sugar
- 3/4 cup heavy whipping cream
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 5-6 cups confectioner’s sugar
- pecan halves optional
Instructions
- Preheat oven to 350 degrees.
- Combine all cake batter ingredients and use an electric mixer to mix them on LOW for 30 seconds and then on HIGH for 2 minutes.
- Pour batter into 3 greased 9-inch cake pans. Place in oven and bake for about 18 minutes, until toothpick inserted in center comes out clean. Let cool in pans 10 minutes and then remove to racks to cool completely.
- For Icing, melt butter over medium-low heat in a heavy-bottomed saucepan.
- Add brown sugar and stir constantly until sugar dissolves. Bring mixture to a simmer and stir constantly for 2 minutes.
- Slowly add cream and stir constantly for another 2 to 3 minutes. Remove from heat and stir in vanilla extract, salt, and cinnamon.
- Pour mixture into a large mixing bowl and let cool for 1 hour.
- Add 4 cups of confectioners' sugar to the cooled mixture and beat on high until smooth. Continue to beat in 1/2 cup of confectioners' sugar at a time until icing reaches desired sweetness and thickness.
- Spread Icing between cake layers and on top and sides of cake. Decorate with pecan halves if desired. Store cake at room temperature for up to 24 hours or in refrigerator for up to 4 days.
Notes
Nutrition
Originally published October 31, 2015
Disclosure: this post contains affiliate links.
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