Pumpkin Cake with Cinnamon Butterscotch Frosting
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!
Servings: 10
Ingredients
- 3 lg Eggs
- 1 can Pumpkin Puree (not pumpkin pie mix)
- 2 tsp Vanilla
- ⅓ cup Sugar
- 1 (15.25 oz) box Yellow Cake Mix (super moist)
- 2 tsp Cinnamon
- 2 tsp Pumpkin Pie Spice
Frosting
- 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®)
Instructions
- 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.
Nutrition
Calories: 341kcal
