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!
Servings: 8
Calories: 839kcal
Equipment
Ingredients
Pumpkin Bundt cake
- 180 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1,5 teaspoon Pumpkin spice store-bought or make your own homemade pumpkin spice
- 75 g Granulated sugar
- 75 g Brown sugar
- 2 Eggs room temperature
- 120 g Vegetable oil
- 200 g Pumpkin puree
- 60 g Pecan Toasted & Chopped. Walnut works too
Butterscotch glaze
- 60 g Unsalted butter
- 2 Egg yolk
- 60 g Whole milk
- 60 g Heavy Cream 36% fat
- 66 g Brown sugar
Candied pecan
- 45 g Granulated sugar
- 60 g Pecan Toasted & Chopped. Walnut works too
Instructions
Pumpkin Bundt Cake
- Unless you are using canned pumpkin, make pumpkin puree and DYI pumpkin spice in advance.
- Heat oven to 180 C / 356°F (no fan)
- With an Electric hand mixer beat together room temperature egg, oil, granulated sugar and brown sugar for a minute or two
- Fold in pumpkin puree
- Sift dry ingredients (flour, baking powder, baking soda, spice, salt) and fold into wet ingredients then fold chopped pecan in with the help of a Rubber spatula
- Pour cake batter into Silicone Bundt Cake mould
- Bake for 45 min or until skewer inserted in the middle of the cake comes out clean
- Cool the cake on Cooling rack
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
Nutrition
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
