Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake

"A delightful, moist cake that is perfect for the cool days of autumn! With a cup of tea or coffee this makes a nice afternoon snack."
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2 h 20 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 164 mg
  • 7%

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 350 degrees F. Grease 12-cup Bundt pan.
  2. MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  3. 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.
  4. 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.
  5. FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLE(R) CARNATION(R) 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.


Read all reviews 25
  1. 30 Ratings

Most helpful positive review

Very yummy and moist! I cooked the sauce for 2 minutes and made a glaze out of it instead of sauce. Looked very pretty and was delish!

Most helpful critical review

The cake was ok, a little heavy but the butterscotch sauce was AWFUL. It tasted like evaporated milk. Not one person in my family ate it, it ended up scraped to the side of the plate.

Most helpful
Most positive
Least positive

Very yummy and moist! I cooked the sauce for 2 minutes and made a glaze out of it instead of sauce. Looked very pretty and was delish!

Delicious! I think I'll make double the sauce next time... Everyone said they could eat that with a spoon!

Very moist,flavorful and simple to make. I omitted this sauce.

This cake has a wonderful flavor. Very moist as well. The sauce is perfect! My family really enjoyed this!

Very good, but as my husband said not earth shattering. The one thing I recommend is to serve it at a large dinner party or something similar. Since it was just the two of us the sauce present...

What a wonderful Autumn Cake! My husbands's family loved it (especially the men!!)!!

This cake was so good! Based on some of the other reviews, I didn't even make the sauce, but it didn't need it. My husband told me I could make this cake anytime I wanted! :)

ABSOLUTELY YUMMY! Made it for work and EVERYONE raved about it and it didn't last very long! I actually added some chips to the batter before baking. The sauce made it - I used a ratio of 1:1 ...

Wonderful! I made this for a birthday and even my non-cake-loving brother went back for seconds. The butterscotch sauce definitely *makes* this cake. At the suggestion of other reviewers, I m...

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