Butterscotch Pumpkin Cake
Pumpkin Butterscotch Bundt Cake Pressure Cooker Recipe
A moist and delicious pumpkin butterscotch bundt cake made with yellow cake mix and instant pudding, perfect for feeding a crowd at parties and potlucks.
Equipment
- 1 Mixing bowls
- 1 Hand mixer
- 1 Bundt cake pan
Ingredients
Main ingredients
- 1 box yellow cake mix
- 1 box (3.4-oz) instant butterscotch pudding mix
- 4 large eggs
- 1/4 cup water
- 1/4 cup vegetable or canola oil
- 1 cup canned pumpkin
- 2 tsp pumpkin pie spice
Instructions
Instructions
- Preheat oven to 350ºF.
- Grease and flour a 10-inch Bundt pan.
- In a large bowl, combine all ingredients.
- Beat with an electric mixer on low speed until mixed; continue beating on medium-high speed for 2 minutes.
- Pour batter into prepared pan.
- Bake for 35 to 40 minutes.
- Cool in pan for 15 minutes.
- Turn cake out of pan; finish cooling on a wire rack.
Notes
Do NOT make the pudding, you are only going to use the powdered mix. You can use sugar-free butterscotch instant pudding. Do NOT make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed. Sometimes I stir in a cup of finely chopped pecans. Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe. Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves. Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 tsp cloves. Feel free to mix up the amounts according to your personal preference. The cake will keep 3 to 4 days in an air-tight container. The cake can be frozen wrapped in plastic wrap and aluminum foil for up to 3 months.
