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Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake
Makes:
12 to 16 servings
Prep Time:
12
minutes
Total Time:
118
minutes
based on
129 reviews
Perfect for fall and Thanksgiving entertaining, this Butterscotch Pumpkin Cake combines delicious butterscotch morsels, cinnamon, nutmeg and pumpkin together to form a dense but moist cake.

In this recipe:



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Ingredients:

  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar (optional)
  • BUTTERSCOTCH SAUCE (recipe below)

Directions:

PREHEAT oven to 350° F. Grease 12-cup Bundt pan.

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:
HEAT
1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.


Reviews:

Review This Recipe
  •  Star(s)

    Rich Flavor

    ani bird from Canton, MI

    Wonderfully dense cake; rich pumpkin/butterscotch flavor. Great cake for easy transporting to Grandma's!. Will make over and over. Skipped the sauce and made a glaze with more butterscotch chips.

  •  Star(s)

    DELISH!

    Michaella Paddock from Shrewsbury, MA

    My mother and I made this for my brother's birthday this year because we found it on the back of a bag of Nestle Butterscotch Chips. It didn't last one whole day! We devoured it!!

  •  Star(s)

    Very tasty!

    Rebekah Harper from

    I made this recipe exactly as stated, however I did not make the butterscotch sauce as I was taking them in for treats, and not sure how it would hold up. It is an excellent recipe! I LOVE sweet, but this may have been a bit too sweet for me, so next time I may cut down on the sugar a bit. I microwaved the chips in a liquid measuring cup for 1 minute, and then added the oil and whisked together first, before adding the other liquid ingredients.

  •  Star(s)

    Rave reviews from friends

    Christine g from Greenport, New York

    Totally delicious except I substituted a single serving size cup of applesauce for the oil. It was realy moist and no one missed all those extra fat grams. Also, instead of all white sugar, I put in 1 cup of white sugar and 3/4 of brown... It made 22 cupcakes and I made a simple butterscotch frosting from the leftover chips which I melted with a stick of butter, and mixed with a box of confectioners sugar and 1/3 milk in the mixer until fluffy! AAAAA+

  •  Star(s)

    Delicious!!

    Wendy Dickerson from Saint Paul, MN

    I made this at Thanksgiving and was a bit frustrated by the chips not being easy to work with after melting. They were difficult to stir and didn’t seem to combine into the rest of the ingredients well. So last week I used a very large Pyrex measuring cup to melt them and then poured in half the oil. Stirring those together made the butterscotch chips very smooth and easy to work with. Then I continued with adding the ingredients as directed in the recipe. The cake tastes great even for those who aren’t fans of pumpkin. I serve it with a dollop of whipped topping. Yummy and it was loved by my hosts for both Thanksgiving and Christmas.

  •  Star(s)

    Super Moist and Easy!

    Robyn Goodman from FORT HOOD, TX

    I made this cake and took it to a fall festival, everyone raved over how moist it was. I didn't use the butterscotch glaze, so the butterscotch taste was barely detectable. Still it tasted nice and pumpkin"y". This recipe will become a fall tradition!

  •  Star(s)

    New Family Favorite!

    Nagisa D. from Saint Leonard, MD

    I helped my 17 year old daughter (known as "not a very good cook") bake this cake. We used brown sugar, which I do with most of my pumpkin recipes. The cake came out looking so great, and tasted so great! Nobody could believe she baked it. It's been added to our family favorite and it made her very proud!

  •  Star(s)

    Awesome

    Debbie Robbins from gardner, MA

    This cake is absolutely fabulous!!

  •  Star(s)

    Yummy

    SHARON KELLEY from WESTFORD, MA

    I made a couple of changes to the recipe. I cut the sugar down to 1 cup and I used white whole wheat flour instead of regular flour. I didn't make the butterscotch sauce, but I did put a good layer of powdered sugar on top of the cake. It had a great flavor, sweet enough, and the butterscotch and pumpkin went surprisingly well together. My 7 yr. old daughter loved it and went back for seconds. (Okay...and so did I!)

  •  Star(s)

    Great tasting, moist and easy to make.

    Cathleen Doble from COLUSA, CA

    I wanted to try something new using pumpkin and decided on this bundt cake. It was easy to make. I poured the sauce over the entire cake instead of serving it with it. The cake was moist and had a terrific flavor. Everyone really enjoyed this cake. I plan on making it for the next church bake sale. A sure winner!

  •  Star(s)

    Added something different...

    andrea roth from N POTOMAC, MD

    I didn't have a full cup of butterscotch chips, so I used 1/2 cup of white chips instead. I also substituted 1/4 cup of applesauce for the full 1/2 cup of oil. I thought this cake was sweet enough without the glaze.

  •  Star(s)

    THE best cake!

    Laura Bolea from GAITHERSBURG, MD

    I have made this cake several times and always have requests for the recipe. I alter it and make it with applesauce instead of oil and cholesterol-free egg product instead of whole eggs. It is foolproof, and is perfect for a fall holiday.

  •  Star(s)

    a good combination

    carla marshall from BELLE FOURCHE, SD

    I made this one for may dad, he just love butterscotch. I didn't think the butterscotch and pumpkin but boy was I ever wrong. This is so very good and pretty easy to make too. So my dad wants me to make this lots now. Thank so mach for the great recipe.

  •  Star(s)

    soo good!

    Alison Sommers from Ridgefield, WA

    This turned out so well. I made it for our Thanksgiving meal and it was a hit. Tasted great with real whipped cream-yum!!

  •  Star(s)

    excellent cake

    linda rabusin from Cortland, NY

    This is an excellent cake ! I'm not really a fan of pumpkin but with the butterscotch it takes on a whole new flavor.. My kids love it as well...

  •  Star(s)

    My new FAVORITE recipe!

    Pam Gallant from Lynn, MA

    I have made this cake four times in 3 weeks! My friends and family cannot get enough of it. It's absolutely scrumptious and so easy to make...you don't even need a mixer. I find that adding the melted butterscotch chips to the wet ingredients LAST works out best but be sure that they don't cool too much. Definitely flour the pan after you grease it if you've got a bundt pan from the early days. We eat it with a little confectioner's sugar sprinkled on top, and it's just perfect!

  •  Star(s)

    A hit!

    JERRI GRUNEWALD from DALLAS, TX

    Both my husband and son said this cake is a keeper! They both love pumpkin and even though I did not tell them yet, I know it must be the butterscotch chips in there that keep them coming back for more!

  •  Star(s)

    Absolutely Delicious!

    Vivian Militello from Fallon, NV

    I made this cake yesterday, everyone loved it, I didn't make the butterscotch sauce for it, so I just put a few of the chips on everyone's plate with the cake, Oh, it was soooooooo good. This is a cake that tastes better with every bite. I will definitely be making this again, maybe this weekend.:)

  •  Star(s)

    butterscotch pumpkin cake

    Kathy Schimel from HATTIESBURG, MS

    I made this cake this weekend and it is very delicious and easy to make. It is very moist and does not need any frosting or cream with it. It's great plain.

  •  Star(s)

    Excellent

    JACKI BUCKLEY from Comstock Park, MI

    I brought this to an office potluck and everyone loved it!

  •  Star(s)

    A Match Made in Pumpkin Heaven

    Karen Armato from HANOVER PARK, IL

    I have made this recipe for my husband for the second week in a row! He is a pumpkin lover of the highest degree! Who would have thought that butterscotch and pumpkin would go together and be so tasty without the butterscotch taking over the taste! I did substitute unsweetened applesauce for the oil to make this cake more healthy. I also added more cinnamon than called for because we love cinnamon here and did not frost with the powdered sugar or the butterscotch sauce as eating it plain was all you needed with this delicious, moist and awesome tasting cake! It's another addition to my pumpkin-lover's recipe file!

  •  Star(s)

    This is "The One"

    T. Howe from WALDO, WI

    I've made this recipe a few times since I read the reviewer's comment that this would be "the one" if she could marry a cake. I sprinkle a few crushed pecans or walnuts in the base of my bundt pan, and I use the entire can of pumpkin and bake for 5 minutes longer. I swear by baker's grease for preventing cake from sticking to pans. Combine equal parts shortening, vegetable oil, and flour and mix well. Coat the entire surface of the pan with a pastry brush. People rave about this cake!

  •  Star(s)

    Butterscotch pumpkin cake

    katie youmans from twining, MI

    I made this wonderful cake at Thanksgiving and my family all loved it, my husband loves butterscotch and you don't always see recipes with it in them. My family all love it. I thought it was fairly simple and will definately make it again. If you have a butterscotch lover in your family, I would definately try it. ENJOY!

  •  Star(s)

    Scrumptious

    Cathy Zipp from GAMBIER, OH

    I wasn't sure about the flavor combination but the smell of this cake baking changed that immediately. A wonderful fall addition to our dessert menu.

  •  Star(s)

    Aroma, Texture and Taste--All There!

    Julie Wesson from WILTON, WI

    What a delightful, delicious recipe! The aroma while baking is abslutely intoxicating, the texture is light and lovely, and all the flavors combine for an outstanding taste. One of your best recipes!!

  •  Star(s)

    DENISE & GRANDCHILDREN

    DENISE BREECE from Gresham, OR

    THIS IS ONE OF THE EASIEST CAKES THAT MY GRANDDAUGHTERS & I HAVE EVER MADE. AND SO FLUFFY. VERY, VERY GOOD!!

  •  Star(s)

    Butterscotch Pumpkin Cake

    KRISTEN C from MOUNTAIN VIEW, CA

    The first words out of my mouth upon trying this were, I believe, "If I were to marry a cake, this would be it". LOL This is just absolutely divine, particularly when the butterscotch sauce is still slightly warm. Yum!

  •  Star(s)

    Delicious

    Yvonne Stevens from Casstown, OH

    I didn't know that butterscotch and pumpkin could taste so good together. My husband loves butterscotch and ate most of the cake himself.

  •  Star(s)

    Butterscoth Pumpkin Cake

    Jowanna James from SWEENY, TX

    This is a wonderful cake to make, not only does the kitchen smell wonderful, but the whole home is full of the delicious smells.

  •  Star(s)

    Butterscotch Pumpkin Cake

    Kimberly Wesbur from Clearwater, MN

    This cake was such a big hit at my home, that I only enjoyed one piece of it before the rest of my family made it disapper. The wonderful butterscotch flavor was a nice change. The cake was so moist and also tasted great with a scoop of ice cream.

  •  Star(s)

    Delicious

    C UNKNOWN from

    Made for Thanksgiving and received rave reviews

  •  Star(s)

    Pumpkin cake

    Stacie Humphreys from Sudan, TX

    This smelled great cooking. And was wonderful after it cooled but I think it had a little to much nutmeg.

  •  Star(s)

    Bake it today!!!

    Kimberley Carlson from Lino Lakes, MN

    A super yummy cake! Nice and moist! Wonderful flavor! Easy to make! It smelled so good that my husband was having a hard time waiting for it to come out of the oven. Will definitely be making this again!

  •  Star(s)

    Wonderful

    Trisha Leonard from Canton, MI

    The cake was delicious and it was very easy to make. I loved the butterscotch sauce drizzled over the cake. My son helped me make it and I can't keep him away from the cake.

  •  Star(s)

    Super Cake

    LAURA SWINDLE from MANTACHIE, MS

    I stayed up late one Friday night and made this cake. The next morning everyone was having seconds of this for breakfast. Very moist!

  •  Star(s)

    Winner

    Pat Russell from Waco, TX

    This cake sounded so good -I just couldnt wait to try it,and so glad I did! Everyone loved it!

  •  Star(s)

    Very Good!!!

    Tessa Rowe from ABINGDON, VA

    This was a hit. I also made it into cupcakes with cream cheese icing garnished with the remaining butterscotch chips.

  •  Star(s)

    Something Different

    Heather Smith from Keller, TX

    I thought this was very good, it was moist and tasted like fall. It was easy to make, I made it with my five year old daughter.

  •  Star(s)

    Awesome

    Shirley Camp from ROSHARON, TX

    This cake is awesome! My company gave it rave reviews.

  •  Star(s)

    excellent cake for anytime

    Lyn Kennedy from BISMARCK, ND

    The first time I made this recipe I did a double take when I read 1 Tablespoon baking powder. Yikes that looked like a typo. Oh well, I thought, I do have two dogs that will eat anything so best follow the recipe for the first time. What a wonderful surprise that the cake turned out and tasted great. I have made this cake numerous times since and am always asked for the recipe. It certainly is a 'keeper'.... 1 Tbls baking powder and all!

  •  Star(s)

    Butterscotch Pumpkin Cake

    PATRICIA BROWN from EATONTOWN, NJ

    This cake is sooo good! It is very easy to make and has a different taste to it...most people would just think they are going to taste pumpkin, but that butterscotch really adds an amazing sweetness to it!!! The butterscotch sauce is also very good!!!

  •  Star(s)

    Autumn in your mouth!

    Jessie Riemann from LITTLETON, CO

    This cake was absolutely delicious! I actually combined this recipe with the Pumpkin Pecan Rum cake a bit. I sprinkled some chopped pecans into the greased pan before pouring the batter into the pan. I also used the whole can of pumpkin and made a rum glaze to go over top. It was divine! This is a must-try for any pumpkin-lover!

  •  Star(s)

    A New Favorite

    Susan Snyder from MARION, OH

    This recipe is destined to become a new family favorite. Great flavor, moist and yummy. Thanks for this one.

  •  Star(s)

    Rave Reviews

    SUSAN STERMER from Temple, TX

    Very delicious. My family was getting together and I wanted something different. I took the cake over to my mothers house, straight from my oven and it was devoured in one sitting. This is going in my book of favorite recipes.

  •  Star(s)

    Butterscotch Pumpkin Cake

    Donna Fechner from SIOUX FALLS, SD

    I am already putting my Thanksgiving menu together and saw the recipe - tried it -- "just wonderful." You can bet this will be on the menu.

  •  Star(s)

    Excellent!!!

    Jan May from GRAND RAPIDS, MI

    This recipe was easy to make and very moist. I'm going to make it for Thanksgiving this year. I'm also taking it to work next week! It's very yummy.

  •  Star(s)

    What a treat!

    JAN WILKINS from Blytheville, AR

    The combination of Pumpkin & butterscotch is great. Can't wait to make & take it again. I got such raves!!

  •  Star(s)

    Very yummy

    sandra prashaw from ogdensburg, NY

    I love this cake..next time I am going to add Walnuts or peacans maybe both! keep the great recipes coming...thanks

  •  Star(s)

    Butterscotch Pumpkin Cake

    T Tackett from Bardstown, KY

    I love this recipe. It is very moist. I added 1/2 cup grape nuts cereal to give it a litte "crunch" for not the extra fat! :-)

  •  Star(s)

    Butterscotch Pumpkin Cake

    NANCY COWLISHAW from POCATELLO, ID

    This is one of my favorite recipes because it's so easy and yummy. Best of all you don't need any icing.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 450
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 8g (42% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 370mg (15% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 47g
  • Protein: 4g
  • Vitamin A: 50% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Butterscotch Pumpkin Cake

Ingredients

  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar (optional)
  • BUTTERSCOTCH SAUCE (recipe below)

 

Directions

PREHEAT oven to 350° F. Grease 12-cup Bundt pan.

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:
HEAT
1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

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