Butterscotch Pumpkin bundt cake
This Butterscotch Pumpkin bundt cake recipe features an airy and super moist pumpkin bundt cake loaded with pumpkin and your favorite fall spices. Topped with the most delicious butterscotch sauce that has a lovely buttery, brown sugar flavor profile. Easy and quick candied pecans are added for some extra crunchiness. The best thing that can happen to this year´s pumpkin season!
Prep Time30 minutes mins
Cook Time1 hour hr
Waiting Time2 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 839kcal
Butterscotch glaze
Heat all ingredients together over medium heat and cook until slightly thickens, this will take about 5 minutes. Stir constantly while cooking to avoid egg yolk curdling
Let the glaze cool down to approx. room temperature, it will thicken as it cools. For the glazing use the sauce while it is just on the right temperature to pour and not to runny any longer
Candied Pecan
Make dry caramel by melting sugar in a saucepan over medium heat. Stir in pecan and cook for a a few minutes until pecan pieces fully coated with caramel
Pour pecan pieces onto silicone mat or parchment paper and let them cool before decorating the cake. Make sure pecan pieces do not stick together
Assemble
Let pumpkin bundt cake cool completely to room temperature then pour butterscotch glaze on top while it is still warm and runny enough. The glaze will set on the cake in a few seconds. Decorate with candied pecans
Store the cake at room temperature for 2-3 days
Calories: 839kcal | Carbohydrates: 54g | Protein: 9g | Fat: 68g | Saturated Fat: 42g | Cholesterol: 178mg | Sodium: 556mg | Potassium: 274mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5789IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 1mg