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Butterscotch-Pumpkin-Cake-with-Butterscotch-Icing-Recipe

Butterscotch Pumpkin Cake with Butterscotch Icing

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This Butterscotch Pumpkin Cake with Butterscotch Icing is a delightful treat, combining the flavors of pumpkin and butterscotch in an easy recipe, perfect for dessert lovers.

  • Total Time: 2 hours 48 minutes
  • Yield: 20 servings 1x

Ingredients

Scale
  • 1 (15.25-ounce) box yellow cake mix
  • 1 (3.4-ounce) box instant 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
  • 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

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine all cake batter ingredients and mix on LOW for 30 seconds, then on HIGH for 2 minutes.
  3. Pour the batter into 3 greased 9-inch cake pans. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to racks to cool completely.
  4. In a heavy-bottomed saucepan, melt the butter over medium-low heat.
  5. Add the brown sugar and stir constantly until the sugar dissolves. Bring the mixture to a simmer and stir for 2 minutes.
  6. Slowly add the cream, stirring constantly for another 2 to 3 minutes. Remove from heat and stir in the vanilla extract, salt, and cinnamon.
  7. Pour the mixture into a large mixing bowl and allow it to cool for 1 hour.
  8. Once cooled, add 4 cups of confectioners' sugar to the mixture and beat on high until smooth. Gradually add more confectioners' sugar, 1/2 cup at a time, until the icing reaches the desired sweetness and thickness.
  9. Spread the icing between the cake layers and on the top and sides. Optionally, decorate with pecan halves. Store the cake at room temperature for up to 24 hours or in the refrigerator for up to 4 days.

Last Step:

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Notes

Ensure the cakes are completely cooled before icing to prevent melting.
For a sweeter icing, add more confectioners’ sugar gradually until you reach the desired taste.
Store leftovers in an airtight container in the refrigerator.

  • Author: jeremy
  • Prep Time: 75 minutes
  • Cook Time: 93 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/butterscotch-pumpkin-cake-with-butterscotch-icing/