Butterscotch Pumpkin Cake with Butterscotch Icing

The cake is finished with a homemade butterscotch icing made with butter, brown sugar, heavy cream and cinnamon. It’s rich, tender and perfect for Thanksgiving, fall gatherings, or anytime you’re craving a pumpkin dessert that is a little different than pumpkin pie.

Pumpkin and butterscotch are a magical pairing right up there with chocolate and peanut butter. If you are a fan of this flavor combination, try this Pumpkin Butterscotch Trifleand these Pumpkin Butterscotch Muffins.

Why Use Cake Mix For Pumpkin Cake

Using a box of yellow cake mix makes this cake incredibly easy, but it doesn’t taste like a plain ole cake mix cake. The addition of pumpkin puree, butterscotch pudding, and pumpkin pie spice gives it a homemade flavor and rich, moist texture.

It’s one of my favorite shortcuts when I want an impressive dessert without making a cake completely from scratch. And I especially love a shortcut during the busy holiday season.

Tips For Success

• Use Pumpkin Puree, NOT pumpkin pie filling.
• Grease the cake pans well so the layers release easily.
• Let the cake layers cool completely before frosting.
• Make sure the icing mixture has cooled before adding the powdered sugar.
• Add powdered sugar gradually until the icing is thick enough to spread.

More Pumpkin Desserts To Try

• Pumpkin Cake Roll
• Pumpkin Caramel Poke Cake
• Pumpkin Lush
• Pumpkin Praline Torte
• Marshmallow Pumpkin Pie
• Pumpkin Cheesecake with Gingersnap Crust

This Butterscotch Pumpkin Cake is a great alternative to traditional pumpkin pie for Thanksgiving. If you’re serving several desserts, the 3-layer presentation makes it especially pretty on a holiday dessert table. I love to pair it with either Pecan Pie, Buttermilk Pie, or Southern Sweet Potato Pie.

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