Butterscotch Pumpkin Cake
Indulge in the warm, cozy flavors of fall with this irresistible Butterscotch Pumpkin Cake, a dessert that perfectly bridges the seasons! Moist and tender, this cake combines the earthy richness of pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger with the decadent sweetness of butterscotch chips. A simple yet elegant glaze made from confectioners' sugar adds just the right touch of sweetness, making it perfect for any occasion, from holiday gatherings to weeknight treats. With just 20 minutes of prep time and a beautiful balance between sweet and spiced flavors, this dessert is bound to become a favorite. Serve it with a dollop of whipped cream or a warm mug of cider for the ultimate fall dessert experience.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.75 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 3 large eggs
- 1 cups pumpkin puree
- 0.5 cups buttermilk
- 2 teaspoons vanilla extract
- 1 cups butterscotch chips
- 1.5 cups confectioners' sugar
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the pumpkin puree, buttermilk, and vanilla extract until combined. The mixture may look slightly curdled—that's okay.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined after each addition. Be careful not to overmix.
Fold in the butterscotch chips using a spatula.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan on a wire rack.
In a small bowl, whisk together the confectioners' sugar and milk until smooth to make a glaze. Drizzle the glaze over the cooled cake before serving.
Nutrition Facts
Calories |
5853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 911.6 g | 331% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 629.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 691 mg | 53% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
