Go Back
Camelia

Pumpkin Butterscotch Bundt Cake

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 ¼ C flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 tbsp pumpkin pie spice
  • 1 C unsalted sweet cream butter softened
  • 1 ½ C light brown sugar packed
  • ½ C sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 1/2 C sour cream
  • ½ C pumpkin puree
  • Pumpkin Spice Glaze :
  • 4 tbsp unsalted sweet cream butter
  • ½ C light brown sugar packed
  • ¼ C heavy whipping cream
  • 2 tbsp pumpkin pie spice
  • ¼ C powdered sugar
  • ⅛ tsp kosher salt

Method
 

  1. Preheat oven to 350 degrees and grease a 9in bundt pan with pam baking spray
  2. In a medium bowl, whisk together the flour, baking soda, salt, ground
    cinnamon and pumpkin pie spice
  3. Using a large bowl, beat the butter, light brown sugar and sugar until light and fluffy
  4. Beat in the vanilla and eggs, one at a time until combined
  5. Beat in the sour cream and pumpkin puree
  6. Gradually beat in the dry ingredients
  7. Pour batter into bundt pan and bake for 50 minutes to 1 hour or until a toothpick comes out clean
  8. Allow to cool for 15 minutes before placing it onto a wire rack
Glaze :
  1. Using a medium saucepan, melt the butter
  2. Whisk in the brown sugar and heavy cream until combined
  3. Bring the mixture to a slow simmer for about 5 minutes
  4. Remove from heat and whisk in the powdered sugar, pumpkin spice and salt until combined
  5. Pour over the bundt cake
  6. Allow to sit for 30 minutes before enjoying!