This butterscotch pumpkin Bundt cake combines tender pumpkin-spiced cake with pockets of sweet butterscotch chips, finished with a tangy cream cheese glaze. It’s moist, warmly spiced, and elegant enough to serve to guests.
A Bundt pan makes an ordinary cake look special, and this recipe is perfect for gatherings, holiday tables, or a cozy weekend treat.
The cake is flavored with pumpkin and pumpkin pie spice, sweetened with both white and brown sugar for depth, and studded with butterscotch morsels that melt into little pockets of caramel-like goodness. A cream cheese glaze adds brightness and a luscious finish.
Your friends and family will love the texture and flavor, and it’s likely you’ll hear requests for seconds.
Ingredients for butterscotch pumpkin Bundt cake
For the icing:
- Cream cheese – Adds tang and creaminess to the glaze.
- Powdered sugar – Dissolves easily for a smooth finish.
- Vanilla bean paste – For concentrated vanilla flavor; vanilla extract works as a substitute.
- Heavy cream – Adjusts consistency and adds richness to the glaze.
For the cake:
- All-purpose flour – The cake’s base for structure.
- Leavening agents – Baking powder and baking soda give lift and a tender crumb.
- Pumpkin pie spice – A blend of warm spices like cinnamon, nutmeg, and ginger; use your preferred mix.
- Sugars – Both white and brown sugar for sweetness and a hint of molasses.
- Greek yogurt – Provides moisture, tang, and tenderness.
- Eggs – Bind and enrich the batter.
- Canned pumpkin puree – Convenient pumpkin flavor and moisture.
- Butterscotch chips – Add pockets of sweet, buttery flavor throughout the cake.
How to prepare your Bundt pan
A well-prepared pan ensures the cake releases cleanly. You can use a generous coating of nonstick baking spray designed for baking, or rub softened butter into every crevice and dust lightly with flour, then tap out the excess. Be thorough—coating small details in the pan helps prevent sticking.
Using a differently shaped baking pan
If you don’t own a Bundt pan, this batter works well in a standard round cake pan or a loaf pan. For a standard cake pan, reduce baking time—check around 40 minutes and bake until a toothpick inserted into the center comes out clean.
Variations and swaps
Swap sour cream for the Greek yogurt if you prefer. For a different chocolate profile, replace butterscotch chips with white or semisweet chocolate chips, or omit mix-ins for a classic pumpkin Bundt.
More pumpkin ideas
- No-bake option: No Bake Pumpkin Cheesecake Phyllo Bites.
- Comfort dessert: Pumpkin Cream Cheese Bread Pudding.
- Bar-style treat: Pumpkin Churro Cheesecake Bars.
- Amplified pie: Streusel Topped Apple Butter Pumpkin Pie.
Butterscotch Pumpkin Bundt Cake
Equipment
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Butterscotch Chips
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Hand or stand mixer
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12-cup Bundt pan
Ingredients
For cake:
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 1/4 cup Greek yogurt
- 3 large eggs
- 1 (15 ounce) can pumpkin puree
- 12 ounces butterscotch chips
For icing:
- 4 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla bean paste (or extract)
- 4 tablespoons heavy cream, more as needed
Instructions
For cake:
- Preheat oven to 350°F and spray a 12-cup Bundt pan with nonstick spray.
- Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl; set aside.
- In a mixer bowl, beat butter, sugar, and brown sugar until blended; the mixture will be thick.
- Add Greek yogurt, eggs, and pumpkin puree and mix until combined.
- Slowly add the flour mixture and mix until fully combined.
- Fold in butterscotch chips, then pour the batter into the prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 5 minutes, then invert onto a wire rack to cool.
- When cooled, cover with cream cheese glaze and serve.
For glaze:
- Beat cream cheese, powdered sugar, vanilla bean paste, and 1 tablespoon heavy cream on low.
- Add more cream, a little at a time, until you reach the desired thickness. A thicker glaze that clings to the cake works well here.
Notes
- Sour cream can be used instead of Greek yogurt.
- Swap butterscotch chips for chocolate or white chocolate chips, or omit for a plain pumpkin cake.
- If you don’t have vanilla bean paste, use vanilla extract.
Nutrition
Nutrition information is an approximation.
Additional Info
