Butterscotch Pumpkin Pudding Cake Recipe - Allrecipes.com
Butterscotch Pumpkin Pudding Cake Recipe

Butterscotch Pumpkin Pudding Cake

Recipe by  

"This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar."

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Original recipe makes 1 10-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  1. Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2012

This is one of my favorite cakes to make once it starts getting cooler outside. This works well with a yellow cake mix, too. If I have them on hand, I like to throw in a cup of butterscotch chips. Butterscotch and pumpkin is really a winning flavor combination--it's a favorite in this house.

Most Helpful Critical Review
Nov 18, 2012

Was not outstanding. Used Yellow cake mix and should have used more pumpkin than called for. Baked it 300 for 70 minutes, not as moist as claimed to be. Using a cream cheese frosting helped.

Oct 09, 2012

I made this for a pot luck at work and it was A HIT!! I just frosted it with a can of ready made cream cheese frosting but before I did that, I sprinkled a few butterscotch chips on the top of the cake and let them melt into a sort of glaze as the cake cooled. It was so delicious, will definitely make it again!

Nov 04, 2012

My grandmother has beed making this recipe since the 1950's (since boxed cake mix hit the shelves!) She said that she originally got it from a church group. We use yellow cake mix and an enitre can of pumpkin (which was a mistake originally)....it is so much more moist! We also top it with an orange glaze. It really makes a big difference. The orange blends so well with the other flavors. Just use confectioners sugar, melted butter, orange zest and a bit of milk and drizzle on once its cooled. You will make it this way every time! This has been a family tradition for over 60 years and I am glad to see other families enjoying it too!

Aug 25, 2012

I made a cream cheese glaze to go with this cake. The cake is SUPER moist and will be perfect for a cool fall day! It did take almost 2 hours to cook thoroughly however.

Dec 14, 2012

I made this cake and changed a couple of things that were suggested in the reviews. I added the whole can of pumpkin and added 1 cup of buterscotch chips. I also baked at 300 for 60 minutes.I also did a cream cheese glaze on the cake. It turned out fantastic! I took it to work for a potluck and there was a ton of food there and this was gone in 30 minutes. I now have to bring another one in next week as several people did not get to try it! They said it was the most moist cake they had eaten and the most delicious. Thanks for the recipe!

Sep 23, 2012

Yummy! This cake was so easy to make and super moist! Baking at 250 made me nervous as it seemed too low, so I baked at 300 for 70 minutes and it was perfect! I sprinkled powdered sugar on top. Next time I want to try a cream cheese glaze.

Oct 04, 2012

Very moist and easy, I used spice cake mix


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 479 mg
  • 19%

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

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