Butterscotch Pumpkin Cake with Butterscotch Icing
Butterscotch Pumpkin Cake with Butterscotch Icing takes around 45 minutes from beginning to end. One portion of this dish contains approximately 4g of protein, 22g of fat, and a total of 724 calories. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 13. 15 people have tried and liked this recipe. If you have water, cinnamon, pecan, and a few other ingredients on hand, you can make it. It is brought to you by Spicy Southern Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, take a look at these similar recipes: Butterscotch Pumpkin Gingerbread Bundt Cake with Cinnamon-Spiced Icing and Pecans, Butterscotch Cake with Chocolate Butterscotch Ganache, and Butterscotch Pumpkin Bundt Cake.
Servings: 13
Ingredients:
1 cup firmly packed light brown sugar
¾ cup butter
1 (3.4-ounce) boxinstant butterscotch pudding mix
1 (15-ounce) can pumpkin puree
¼ teaspoon cinnamon
½ teaspoon cinnamon
4 eggs
¾ cup heavy whipping cream
pecan halves, optional
1½ teaspoons pumpkin pie spice
½ teaspoon salt
5-6 cups confectioner' sugar
1½ teaspoon vanilla extract
¼ cup vegetable oil
¼ cup water
1 (15.25-ounce) box yellow cake mix
Equipment:
oven
hand mixer
toothpicks
sauce pan
mixing bowl
Cooking instruction summary:
Preheat oven to 350 degrees.Combine all cake batter ingredients and use an electric mixer to mix them on LOW for 30 seconds and then on HIGH for 2 minutes.Pour batter into 3 greased 9-inch cake pans. Place in oven and bake for about 18 minutes, until toothpick inserted in center comes out clean. Let cool in pans 10 minutes and then remove to racks to cool completely.For Icing, melt butter over medium-low heat in a heavy-bottomed saucepan.Add brown sugar and stir constantly until sugar dissolves. Bring mixture to a simmer and stir constantly for 2 minutes.Slowly add cream and stir constantly for another 2 to 3 minutes. Remove from heat and stir in vanilla extract, salt, and cinnamon.Pour mixture into a large mixing bowl and let cool for 1 hour.Add 4 cups of confectioners' sugar to the cooled mixture and beat on high until smooth. Continue to beat in cup of confectioners' sugar at a time until icing reaches desired sweetness and thickness.Spread Icing between cake layers and on top and sides of cake. Decorate with pecan halves if desired. Store cake at room temperature for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees.
2. Combine all cake batter ingredients and use an electric mixer to mix them on LOW for 30 seconds and then on HIGH for 2 minutes.
3. Pour batter into 3 greased 9-inch cake pans.
4. Place in oven and bake for about 18 minutes, until toothpick inserted in center comes out clean.
5. Let cool in pans 10 minutes and then remove to racks to cool completely.For Icing, melt butter over medium-low heat in a heavy-bottomed saucepan.
6. Add brown sugar and stir constantly until sugar dissolves. Bring mixture to a simmer and stir constantly for 2 minutes.Slowly add cream and stir constantly for another 2 to 3 minutes.
7. Remove from heat and stir in vanilla extract, salt, and cinnamon.
8. Pour mixture into a large mixing bowl and let cool for 1 hour.
9. Add 4 cups of confectioners' sugar to the cooled mixture and beat on high until smooth. Continue to beat in cup of confectioners' sugar at a time until icing reaches desired sweetness and thickness.
10. Spread Icing between cake layers and on top and sides of cake. Decorate with pecan halves if desired. Store cake at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
