Pumpkin Cake with Cinnamon Butterscotch Frosting is delicious and easy to make. This yummy pumpkin cake starts with a boxed mix, and turns out light and soft, with the best tasting frosting!
Pumpkin Cake with Cinnamon Butterscotch Frosting
Sometimes you want a dessert that comes together quickly, without having to drag out the mixer and lots of other tools.
You want a tasty dessert that will be easy, and will impress the people who eat it. That dessert is this pumpkin cake!
This is a bit of a shortcut recipe, but you would never know it because it is so light and fluffy, and tastes wonderful! Not too sweet, and perfect after a heavy Holiday meal!
Cakes baked in a 9″x13″ baking dish are so much easier to frost, transport, and are more convenient to slice and serve.
You can bring this delicious cake to a Holiday gathering, like a family dinner or a potluck, church brunch, or even a bridal shower.
This tasty Pumpkin Cake is just a few simple ingredients, a box yellow cake mix, eggs, a can of pumpkin puree (not pie mix), and spices.
So easy! You don’t even need a mixer, a wooden spoon or spatula works fine.
The frosting is only four ingredients, whipped topping, pudding mix, milk, and cinnamon. The taste is lightly sweet and the frosting is airy, creamy, and light.
Can I use homemade whipped cream?
Yes, you will want to sweeten it a little, either with powdered sugar or a sugar substitute (if trying to cut down on the sugar).
Can I add even more spices to the cake?
This may seem like a spicy flavored cake, but it isn’t. If you want more of a pumpkin spice flavor, add 1/2 tsp of ground clove, and 1 tsp ground ginger to the batter.
You can also add one extra teaspoon of the pumpkin pie spice.
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If you make this yummy pumpkin cake, please leave a comment below. I would love to know how you liked it!
Pumpkin Cake with Cinnamon Butterscotch Frosting is delicious and easy to make. This yummy cake starts with a boxed mix and comes out light and soft, with the best tasting frosting!
- 3 lg Eggs
- 1 can Pumpkin Puree (not pumpkin pie mix)
- 2 tsp Vanilla
- 1/3 cup Sugar
- 1 (15.25 oz) box Yellow Cake Mix (super moist)
- 2 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
- 1 (3.4 oz) pkg Instant Butterscotch Pudding Mix
- 1 tsp Cinnamon
- 1 cup Milk
- 1 (8 oz) tub Whipped Topping (such as Cool Whip®)
Heat oven to 350°,
Grease a 9"x13" glass baking dish.
In a mixing bowl beat the eggs. Then add the pumpkin puree, vanilla, and the sugar. Mix well to combine.
Stir in the cake mix, cinnamon, and pumpkin pie spice. Mix well.
Pour the batter into the prepared baking dish. It will be thick, so spread it out evenly. Bake at 350° F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the dish on a wire rack.
While the cake is cooling, in a mixing bowl, add the pudding mix, cinnamon, and milk. Whisk until pudding is dissolved.
Chill the pudding for a few minutes until it has thickened. Then fold the whipped topping into the pudding until well combined.
Spread the frosting onto the cooled cake evenly.
Keep the cake in the fridge. Take out of the fridge about 30 minutes before serving.
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