Butterscotch Pumpkin Cake

Total Time
Prep 15 mins
Cook 45 mins

A great bundt cake recipe from the good people at Nestle.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease 12-cup Bundt pan.
  3. Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
  4. Microwave at additional 10-20 second intervals, stirring until smooth.
  5. Cool to room temperature.
  6. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
  7. Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
  8. Stir in flour mixture.
  9. Spoon batter into prepared bundt pan.
  10. Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
  11. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
  12. Sprinkle with powdered sugar if desired.
Most Helpful

The taste is very good-how can you go wrong with butterscotch-but I ran into a problem in making it. When I let the melted butterscotch chips cool, I had an enormous glob. I remelted it, but it still solidified into little globs when I mixed in the other ingredients. Another time, I think I'll mix the melted butterscotch immediately with the oil, which shouldn't be harmed by the heat, to try to keep it liquid.I hope that also prevents the butterscotch from sinking to the bottom of the batter, which made the cake stick to the pan big-time, even though I had used nonstick spray.

Jo Ann L November 20, 2002

I made this cake and added the chips last whithout melting them, to the batter. It came out wonderful that way!

LizAnn November 12, 2007

I have made this cake several times now and love it. It is moist and spicy and easy to make. I think I mixed the melted morsels with the pumpkin and oil before it cooled completely. The aroma lets my 3 college aged boys know it's here, so it disappears quickly. Great cake for cool autumn evenings.

chickpea November 21, 2004