Pumpkin Butterscotch Pudding Bundt Cake

Pumpkin Butterscotch Pudding Bundt Cake

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Pumpkin Bundt Cake 99easyrecipes
Pumpkin Bundt Cake 99easyrecipes from 99easyrecipes.com

If you’re looking for a dessert that screams fall, look no further than this delicious pumpkin butterscotch pudding bundt cake. It’s the perfect combination of warm spices, rich butterscotch, and creamy pumpkin, all wrapped up in a beautiful bundt cake. Whether you’re entertaining guests or just looking for a cozy treat on a chilly day, this cake is sure to impress.


  • 1 box yellow cake mix
  • 1 box instant butterscotch pudding mix
  • 1 cup pumpkin puree
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 cup water
  • 1/2 cup butterscotch chips


  1. Preheat your oven to 350°F and grease a bundt cake pan.
  2. In a large bowl, combine the cake mix, pudding mix, pumpkin puree, vegetable oil, eggs, spices, and water. Mix until well combined.
  3. Stir in the butterscotch chips.
  4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10-15 minutes, then remove it from the pan and let it cool completely on a wire rack.
  6. Once the cake has cooled, dust it with powdered sugar and serve.
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Nutritional Information

Serving Size: 1 slice
Calories: 350
Fat: 19g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g

Cooking Time

Total Time: 1 hour


  • Bundt cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula

Serving Suggestions

This pumpkin butterscotch pudding bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for Thanksgiving or any fall gathering.


If you don’t have butterscotch chips, you can use chocolate chips or caramel chips instead. You can also add chopped nuts or raisins to the batter for some extra texture.


If you don’t have a box of yellow cake mix, you can use a box of white cake mix instead. You can also use homemade pumpkin puree instead of canned.


This cake will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.


  • Make sure to grease your bundt pan well to prevent the cake from sticking.
  • Let the cake cool in the pan for a few minutes before removing it to prevent it from falling apart.
  • If you’re having trouble getting the cake out of the pan, try running a knife around the edges to loosen it.


This recipe makes one 10-inch bundt cake.

Frequently Asked Questions

Can I use pumpkin pie spice instead of the individual spices?

Yes, you can use 1 and 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, allspice, and cloves.

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Can I use a different flavor of pudding mix?

Yes, you can use vanilla or butterscotch flavored pudding mix in this recipe.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin before adding it to the batter.

Final Thoughts

This pumpkin butterscotch pudding bundt cake is truly the ultimate fall dessert. It’s easy to make, deliciously spiced, and full of creamy pumpkin and rich butterscotch flavors. The bundt cake shape makes it look impressive, but it’s actually a breeze to put together. Whether you’re baking for a crowd or just want to treat yourself, this cake is sure to satisfy.

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