Butterscotch Pumpkin Cake
This pumpkin cake starts out with melted butterscotch chips and just gets better from there. It is moist and chewy and almost brownie-like, except for the copious amounts of creamy vanilla frosting on top. This is pumpkin dessert at its finest, my friends.
Servings: 9 Servings
Calories: 510kcal
Ingredients
For the cake:
- 3/4 cup butterscotch chips
- 1/2 cup salted butter 1 stick
- 1 cup sugar
- 6 tablespoons plain pumpkin puree
- 1 & 3/4 cups flour spooned and leveled
- 1 teaspoon cinnamon
- 1 & 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup salted butter 1 stick
- 1 & 3/4 cups powdered sugar
- 1 teaspoon vanilla bean paste or regular vanilla
- 5 teaspoons milk
- dash salt if you want
Instructions
- Preheat your oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper, or grease well. Set aside.
- In a large microwaveable mixing bowl, add butterscotch chips and butter. Melt in the microwave in 30 second increments until the mixture is smooth. (It may take a bit of stirring; see photos below. I used a whisk toward the end.)
- Use a wooden spoon to stir in the sugar and pumpkin puree.
- Add the flour to the bowl, but don't mix it in yet. Add the cinnamon, pumpkin pie spice, and salt, and stir that into the flour with a dry spoon. Then stir the flour into the rest of the mixture. Don't overmix, just stir until it's combined.
- Spread the batter into the prepared pan. Bake in the preheated oven for 27-29 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Meanwhile, make the frosting. In a mixing bowl, beat the butter for about 1 minute until it is fluffy. (If you haven't softened it, make it 2-3 minutes.)
- Add 1 cup of the powdered sugar and combine. Add the vanilla and 3 teaspoons of milk.
- Beat in the remaining powdered sugar. Add a little more milk if it is stiff. Add a dash of salt if it is too sweet for you.
- Beat well, scraping down the sides, before spreading it on the top of the cooled cake.
- Sprinkle with additional pumpkin pie spice, if desired.
Notes
This cake is really easy to double and bake in a 9x13 inch pan. Also, this is a generous amount of frosting; you may not need all of it. (I mean, I do, but that's me.) If you are doubling the cake, I would only make 1 1/2 the amount of frosting: 3/4 cup (1 and 1/2 sticks) salted butter, 2 1/2 cups + 2 tablespoons powdered sugar, 1 and 1/2 teaspoons vanilla bean paste (or regular vanilla), about 2-3 tablespoons milk, and a pinch of salt, if you want.
Source: The Food Charlatan. Melted chip idea from these Lemon Lemonies by Averie Cooks.
Nutrition
Serving: 1slice | Calories: 510kcal | Carbohydrates: 79g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Potassium: 61mg | Fiber: 1g | Sugar: 57g | Vitamin A: 2207IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg