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Butterscotch Pumpkin Pudding Cake

Butterscotch Pumpkin Pudding Cake


"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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1 h 40 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R)) 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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Read all reviews 29
  1. 38 Ratings

Most helpful positive review

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 chip...

Most helpful critical review

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.

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Most positive
Least positive

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 chip...

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 ...

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 ...

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.

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 al...

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 to...

This is my favorite cake to make in the fall!! You can add a little sprinkle of powdered sugar or a cream cheese glaze but its even good plain. Sometimes I will just drop a spoonfull of cool w...

Very moist and easy, I used spice cake mix

I just made this yesterday and took it to my waitstaff friends at the "House of Pies" restaurant here in Houston. They LOVED IT...and their baker came out and told me he loved it also. Easy, t...

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