Go Back
Pumpkin Cake with Cinnamon Butterscotch Frosting on glass plate

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!

Course Dessert
Cuisine American
Keyword easy pumpkin cake recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 341 kcal
Author Sandy Clifton


  • 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®)


  1. Heat oven to 350°,

  2. Grease a 9"x13" glass baking dish.

  3. In a mixing bowl beat the eggs. Then add the pumpkin puree, vanilla, and the sugar. Mix well to combine.

  4. Stir in the cake mix, cinnamon, and pumpkin pie spice. Mix well.

  5. 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.

  6. Let the cake cool completely in the dish on a wire rack.

  7. While the cake is cooling, in a mixing bowl, add the pudding mix, cinnamon, and milk. Whisk until pudding is dissolved.

  8. Chill the pudding for a few minutes until it has thickened. Then fold the whipped topping into the pudding until well combined.

  9. Spread the frosting onto the cooled cake evenly.

  10. Keep the cake in the fridge. Take out of the fridge about 30 minutes before serving.