How to Make Butterscotch Pumpkin Pudding Cake - A Step-by-Step Guide

For a decadent and indulgent dessert that is sure to satisfy your sweet tooth, look no further than this Butterscotch Pumpkin Pudding Cake. This delightful treat combines the warm and comforting flavors of butterscotch and pumpkin in a luscious, pudding-like cake that is perfect for fall and winter gatherings.

With a rich, moist texture and a heavenly combination of sweet and spicy flavors, this Butterscotch Pumpkin Pudding Cake will quickly become a favorite in your dessert rotation....

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Ingredients

  • cooking spray
  • 1 (18.25 ounce) package white cake mix
  • 1 cup canned pure pumpkin
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs, beaten
  • ¼ cup water
  • ¼ cup canola oil
  • 2 teaspoons pumpkin pie spice

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 40 mins
  • Servings: 12
  • Yield: 1 10-inch cake

  • Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
  • Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.
  • Nutrition

    283 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 62mg
    • Sodium: 479mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 1g
    • Total Sugars: 30g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 98mg
    • Iron: 1mg
    • Potassium: 116mg