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Wednesday, December 5, 2012

Incredible Pumpkin-Butterscotch Cake w/Amazing Butterscotch Glaze

This is a super moist & dense cake with a homemade glaze that packs one flavorful punch! It is one of my father's favorite who adores butterscotch PLUS the kids LOVE IT too. 

The combo of butterscotch and pumpkin is an amazing taste sensation. And the pumpkin puree adds a moistness while the Butterscotch Glaze provides a depth & richness that gives this cake a little added something your family and dinner guests will LOVE!!
This time I made a the cake w/cream cheese icing to make it more "birthday'ish".

One box Yellow, White or Spice Cake mix {IF using spice CAKE mix OMIT THE SPICES BELOW!!}
1 t fresh grated nutmeg
1/2 t allspice
1/2 t dried ginger
1 t cinnamon
1 C Raw Pumpkin Puree (NOT PIE MIX)
1- 4 serving Box Butter Scotch Pudding mix
4 Eggs, whisked
1/4 C Extra Virgin Coconut oil + 1-2 T for greasing the pan
1 C filtered water
  1. Mix cake mix, pumpkin, eggs water, and oil. 
  2. Add spice. Combine well.
  4. Pour into a bunt pan
  5. Bake 250 degrees 65-80 min {My oven is an OLD gas oven, so I start checking at 65 min and sometimes it is done other times it takes 80 min}

Below is my Butterscotch Glaze recipe- the second is one I found online & was considering making when I am short on time:

Butterscotch Glaze:
1/4 cup butter
1/4 cup brown sugar
2-6 T heavy whipping cream{Can use half and half or whole milk}
1 cup powdered sugar
1 t
PURE GOOD Vanilla extract or rum

In a sauce pan, combine butter, brown sugar and milk with a wooden spoonula. Bring to a full boil continuing to stir. Add sugar stirring, remove from heat and add vanilla or rum. Beat until smooth. Add enough cream/milk to make a good consistency for drizzling.

Keep warm'ish until cake is ready.

Quick & Easy Butterscotch Glaze:
  • 1 can of sweetened condensed milk, 1 C butterscotch chips & 1 t GOOD vanilla
Combine in a medium sauce pan over medium-low heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. 

If you want to make this ahead, it can be cooled and reheated in the microwave.

After baking allow cake to cool 10-15 min. Run a sharp knife around edges and middle to loosen and flip cake onto a clean plate. Pour glaze over cake in artful manner.

I find it important to use the extra virgin coconut oil, nothing sticks when you use it.

Linked to Weekend Potluck

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