Butterscotch Pumpkin Bundt Cake
Total Time
1 hour 30 minutes + 1 hour cooling
Prep Time
30 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(7)
Ingredients
16 slices
- 1/2 cup (110g) unsalted butter
- 1 cup (180g) dark brown sugar
- 3/4 cup (175ml) heavy cream
- 1/2 tsp salt
- 2 tsp vanilla
- 2 tbsp rum*
- 1/2 cup (60g) powdered sugar
- 3 1/2 cups (445g) all purpose flour **see notes for GF option
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp clove
- 1 cup (215ml) oil
- 2 cups (360g) light brown sugar
- 1 15oz can pumpkin puree
- 1/2 cup homemade butterscotch sauce, cooled
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1 cup (230ml) buttermilk***, room temp
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Preparation
Step 1
In a saucepan, melt the butter over medium heat.
Step 2
Once melted, mix in the brown sugar and heavy cream. Bring the mixture to a simmer and let it bubble for 6 minutes.
Step 3
Remove from heat and mix in the salt, vanilla, and rum. It should look thin, dark, and slightly translucent.
Step 4
Pour out 1/2 cup of the sauce to use in the cake, then mix in the powdered sugar to the remaining sauce.
Step 5
Pour the extra sauce into a separate container and allow it to cool at room temperature while you bake the cake. It will thicken and lighten in color as it cools.
Step 6
Preheat the oven to 350F and prepare a 12 cup bundt pan. Cover the entire inside with butter, chill the pan while prepping the batter, then dust the pan with flour before pouring in the batter.
Step 7
In a medium bowl, whisk together the flour, baking soda, salt, and spices and set aside.
Step 8
In a large mixing bowl, whisk together the oil, sugar, pumpkin, and 1/2 cup of butterscotch sauce. Ensure it’s not too hot before adding it to the batter.
Step 9
Whisk in the eggs two at a time, followed by the vanilla.
Step 10
Pour in half of the dry ingredients and mix to combine. Then mix in the buttermilk until smooth.
Step 11
Whisk in the remaining dry ingredients. The batter should be fairly thick.
Step 12
Pour into the bundt pan and spread it even. Bake for 1 hour, or until a toothpick in the center comes out clean.
Step 13
Allow the cake to cool inside the pan for 15 minutes. Then turn it out onto a cooling rack while it’s still a bit warm. Let the cake cool before pouring over the sauce (about 30-45 minutes).
Step 14
By the time the cake has cooled, the reserved sauce should be thickened and opaque. Either pour it over the cake at this consistency or use a toothpick to poke holes all around the cake and pour warmed butterscotch sauce on top.
Step 15
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Chef's notes
*RUM – If you prefer to not use real rum, substitute with 1 tsp rum extract.
**GLUTEN FREE – Although not tested, use a good quality gluten-free baking flour like Bob’s Red Mill 1-to-1 gluten-free baking flour. Weigh the flour for accuracy.
***BUTTERMILK – Make your own by measuring one cup of milk, omit one tablespoon, then mix in a tablespoon of white vinegar or apple cider vinegar. Let it sit for 10 minutes to thicken.
