Brace yourselves, food lovers, because we’re about to unleash a culinary masterpiece that will have your taste buds doing the happy dance! Get ready to experience the ultimate fusion of fall flavors as we introduce the Butterscotch Pumpkin Cake – a dessert that’s going to send your senses into a flavor frenzy.
Why You’ll Love This Butterscotch Pumpkin Cake
This Butterscotch Pumpkin Cake is the ultimate fall treat that will have you craving it all year round. Imagine the rich, velvety texture of a pumpkin cake, combined with the irresistible sweetness of butterscotch – it’s a match made in flavor heaven! Not only is this cake incredibly moist and flavorful, but it’s also incredibly versatile, making it the perfect dessert for any occasion, from cozy family gatherings to epic holiday celebrations. Prepare to be the talk of the town with this sensational creation that’s sure to have your guests raving.
Ingredients
To bring this Butterscotch Pumpkin Cake to life, you’ll need a few key ingredients that will transform your kitchen into a flavor paradise. From the aromatic pumpkin puree to the smooth and creamy butterscotch sauce, every element comes together to create a truly epic dessert.
- 2 cups (250g) – All-purpose flour
- 1 teaspoon (5g) – Baking soda
- 1 teaspoon (5g) – Ground cinnamon
- 1/2 teaspoon (2.5g) – Ground ginger
- 1/4 teaspoon (1.25g) – Ground nutmeg
- 1/4 teaspoon (1.25g) – Salt
- 3 large (150g) – Eggs
- 1 cup (200g) – Granulated sugar
- 1/2 cup (120ml) – Vegetable oil
- 1 cup (240g) – Pumpkin puree
- 1 teaspoon (5ml) – Vanilla extract
- 1 cup (240ml) – Butterscotch sauce
Ingredient Substitutions
- Pumpkin Puree: Sweet potato puree (for a vibrant, sweet twist)
- Butterscotch Sauce: Vegan butterscotch sauce (for a dairy-free option)
How to Make Butterscotch Pumpkin Cake
Get ready to embark on a culinary adventure that will leave your taste buds begging for more! In this section, we’ll guide you through the step-by-step process of creating this sensational Butterscotch Pumpkin Cake.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round baking pan and line the bottom with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 2: Mix the Cake Batter
In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Slowly pour in the vegetable oil and beat until well combined. Stir in the pumpkin puree and vanilla extract until smooth.
Step 3: Assemble and Bake
Gradually add the dry ingredients from the first step to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Drizzle with Butterscotch
Once the cake has cooled, use a spoon or piping bag to drizzle the butterscotch sauce over the top of the cake, letting it drip down the sides. Serve and enjoy this epic Butterscotch Pumpkin Cake!
Recipe Variations & Tips
- Whipped Cream Topping: For an extra indulgent twist, top the Butterscotch Pumpkin Cake with a dollop of freshly whipped cream.
- Salted Caramel Drizzle: Instead of butterscotch sauce, try drizzling the cake with a homemade salted caramel sauce for a delightful salty-sweet contrast.
- Pumpkin Spice Streusel: Sprinkle a layer of pumpkin spice-infused streusel over the cake batter before baking for a delicious crunch.
- Pecan Praline Topping: Top the cake with a decadent pecan praline topping for an extra nutty and caramelized finish.
Serving & Storage
Serve with: a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a sprinkle of chopped toasted pecans.
Storage: The Butterscotch Pumpkin Cake can be stored at room temperature, covered, for up to 3 days. It can also be refrigerated for up to 5 days.
Reheat: Slices of the cake can be warmed up in the microwave for 20-30 seconds, or in a 350°F (175°C) oven for 5-7 minutes.
Make-Ahead: The cake can be baked and cooled up to 2 days in advance. Store it covered at room temperature until ready to serve, then drizzle with the butterscotch sauce just before serving.
Nutrition Information
While this Butterscotch Pumpkin Cake may be an absolute flavor explosion, we’ve got you covered with the nutritional breakdown. From the healthy pumpkin to the indulgent butterscotch, we’ll provide you with all the details you need to feel good about indulging in this epic dessert.
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 392 kcal
- Protein: 4 g
- Carbs: 55 g
- Fat: 19 g
- Sodium: 288 mg
Frequently Asked Questions
Can I make this Butterscotch Pumpkin Cake in advance?
Absolutely! This cake is a total make-ahead superstar. You can bake the cake up to 2 days in advance, let it cool completely, and then store it covered at room temperature. When you’re ready to serve, just drizzle on that luscious butterscotch sauce and you’re good to go. It’s the perfect stress-free dessert for any occasion.
Can I use a different type of squash or vegetable puree?
You bet, my friend! While pumpkin puree is the classic choice, you can easily swap it out for other fall-inspired purees like sweet potato, butternut squash, or even a blend of different squashes. Just keep the total amount the same, and you’re good to go. The possibilities for flavor combos are endless!
How long will this Butterscotch Pumpkin Cake stay fresh?
This cake is a real keeper! When stored properly, it’ll stay fresh and delicious for up to 5 days in the fridge. Just make sure to keep it covered or in an airtight container to lock in all that amazing moisture and flavor. And if you want to get a head start, you can bake the cake up to 2 days in advance and store it at room temperature until you’re ready to serve.
Can I make this recipe dairy-free?
Absolutely! For a dairy-free twist on this Butterscotch Pumpkin Cake, simply swap out the regular butterscotch sauce for a plant-based version. There are some really incredible vegan butterscotch sauces out there that will give you all the rich, caramel-y goodness without the dairy. Just pour it on and enjoy this epic dessert, guilt-free!
What’s the best way to reheat leftover slices?
Got some leftovers you’re dying to enjoy again? No problem! The best way to reheat individual slices of this Butterscotch Pumpkin Cake is either in the microwave for 20-30 seconds
Print
Delectable Butterscotch Pumpkin Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Butterscotch Pumpkin Cake is a moist and flavorful dessert that combines the rich taste of butterscotch with the warm spices of pumpkin. Perfect for fall gatherings!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1/2 cup butterscotch chips
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix melted butter, pumpkin puree, eggs, and vanilla until smooth.
4. Combine the wet and dry ingredients, stirring until just blended.
5. Fold in the butterscotch chips.
6. Pour the batter into a greased 9×13 inch baking pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
Let the cake cool completely before serving.
Serve with whipped cream for an extra treat.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cake, pumpkin, butterscotch, dessert