Butterscotch Pumpkin Cake

Level: Intermediate
Prep Time: 12 min
Cook Time: 46 min
Cooling Time: 1 hrs
Yields: 12 to 16 servings


Perfect for fall and Thanksgiving entertaining, this Butterscotch Pumpkin Cake combines delicious butterscotch morsels, cinnamon, nutmeg and pumpkin together to form a dense but moist cake.


  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar (optional)
  • BUTTERSCOTCH SAUCE (recipe below)


PREHEAT oven to 350° F. Grease 12-cup Bundt pan.

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Rich Flavor

by a. ani , Canton, MI on Nov. 2009

Wonderfully dense cake; rich pumpkin/butterscotch flavor. Great cake for easy transporting to Grandma's!. Will make over and over. Skipped the sauce and made a glaze with more butterscotch chips.


by M. Michaella , Shrewsbury, MA on Nov. 2009

My mother and I made this for my brother's birthday this year because we found it on the back of a bag of Nestle Butterscotch Chips. It didn't last one whole day! We devoured it!!

Very tasty!

by R. Rebekah , on Oct. 2009

I made this recipe exactly as stated, however I did not make the butterscotch sauce as I was taking them in for treats, and not sure how it would hold up. It is an excellent recipe! I LOVE sweet, but this may have been a bit too sweet for me, so next time I may cut down on the sugar a bit. I microwaved the chips in a liquid measuring cup for 1 minute, and then added the oil and whisked together first, before adding the other liquid ingredients.

Rave reviews from friends

by C. Christine , Greenport, New York on Mar. 2009

Totally delicious except I substituted a single serving size cup of applesauce for the oil. It was realy moist and no one missed all those extra fat grams. Also, instead of all white sugar, I put in 1 cup of white sugar and 3/4 of brown... It made 22 cupcakes and I made a simple butterscotch frosting from the leftover chips which I melted with a stick of butter, and mixed with a box of confectioners sugar and 1/3 milk in the mixer until fluffy! AAAAA+


by W. Wendy , Saint Paul, MN on Dec. 2008

I made this at Thanksgiving and was a bit frustrated by the chips not being easy to work with after melting. They were difficult to stir and didn’t seem to combine into the rest of the ingredients well. So last week I used a very large Pyrex measuring cup to melt them and then poured in half the oil. Stirring those together made the butterscotch chips very smooth and easy to work with. Then I continued with adding the ingredients as directed in the recipe. The cake tastes great even for those who aren’t fans of pumpkin. I serve it with a dollop of whipped topping. Yummy and it was loved by my hosts for both Thanksgiving and Christmas.

Super Moist and Easy!

by R. Robyn , FORT HOOD, TX on Nov. 2008

I made this cake and took it to a fall festival, everyone raved over how moist it was. I didn't use the butterscotch glaze, so the butterscotch taste was barely detectable. Still it tasted nice and pumpkin"y". This recipe will become a fall tradition!

New Family Favorite!

by N. Nagisa , Saint Leonard, MD on Oct. 2008

I helped my 17 year old daughter (known as "not a very good cook") bake this cake. We used brown sugar, which I do with most of my pumpkin recipes. The cake came out looking so great, and tasted so great! Nobody could believe she baked it. It's been added to our family favorite and it made her very proud!


by D. Debbie , gardner, MA on Oct. 2008

This cake is absolutely fabulous!!


by S. SHARON , WESTFORD, MA on Oct. 2007

I made a couple of changes to the recipe. I cut the sugar down to 1 cup and I used white whole wheat flour instead of regular flour. I didn't make the butterscotch sauce, but I did put a good layer of powdered sugar on top of the cake. It had a great flavor, sweet enough, and the butterscotch and pumpkin went surprisingly well together. My 7 yr. old daughter loved it and went back for seconds. (Okay...and so did I!)

Great tasting, moist and easy to make.

by C. Cathleen , COLUSA, CA on Apr. 2007

I wanted to try something new using pumpkin and decided on this bundt cake. It was easy to make. I poured the sauce over the entire cake instead of serving it with it. The cake was moist and had a terrific flavor. Everyone really enjoyed this cake. I plan on making it for the next church bake sale. A sure winner!