Weekends are for family baking, and this pumpkin spice cake bar, made with a store-bought cake mix, is the perfect treat to get everyone involved. The reward will be well worth it; at least, that's what my son echoed once he took a generous bite.
Serve with my Bourbon apple cider cocktail, you'll be glad you did!
If you are like me and enjoy everything pumpkin around this time of year, then you should try my homemade pumpkin pie with condensed milk.
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This butterscotch cake features an aromatic, tender, and utterly soft cake with a butterscotch cream frosting and toasted hazelnut topping, which in my opinion, is a flavor explosion.
Why You Will Love This Pumpkin Spice Cake
- This pumpkin square is easy to make and packed with rich, flavorful goodness.
- Unlike many cake recipes, this soft and fluffy cake is not too sweet, making it ideal for morning tea or coffee.
- You can use this recipe to make variations of cupcakes, cake rounds, muffins, and cake pops.
A spiced cake is a classic flavor that can be enjoyed anytime, and it's a great way to celebrate the fall season. And what's not to love about a cake that can be made with minimal effort?
Just like this sweet potato casserole, this cake bar will be making an appearance on our Thanksgiving dinner table. I hope it's the same for you.
Ingredients list
Here are some of the ingredients you'll need to make this recipe:
- Box spice cake mix: I love either Betty Crocker, Duncan Hines, or Walmart's Great Value brand. Any spice cake mix should work since we will add more spices to enhance the pumpkin flavor.
- Eggs: The cake mix calls for 3 eggs, but we will use 4. That's a box cake hack 101.
- Spices: Pumpkin pie spice, cinnamon, ginger, and cloves will be used to enhance the pumpkin flavor; please do not skip or substitute these spice selections.
- Real Pumpkin Puree: Use real pumpkin purée, not pumpkin pie mix. If making it from scratch, blend well for a smooth consistency.
- Butter: The box mix calls for oil, but I prefer using melted butter as a substitute for the oil. This yields a buttery bakery-style cake.
- Milk: will replace water from the box to add richness.
- Sour cream: Full-fat sour cream adds moisture and richness, improving the crumbly texture of box cake mixes. It's a game-changer you shouldn't skip.
- Cream cheese: the tangy flavor of the cream cheese goes well with the spice cake mix. Just add a pinch of salt.
- Butterscotch pudding: I used JELL-O Butterscotch Cook & Serve for its richer flavor with warm spices. Instant pudding works too, though the taste is lighter.
Substitution & Variations
You can also use instant pudding mix instead of the butterscotch cook-and-serve if you don't have the patience to wait or can't find it in the store.
Here are some add-ons to elevate your spiced cake.
- Add some raisins, walnuts, butterscotch chips, or pecans.
- Frosting: Use a combination of cream cheese frosting with sour cream. You can equally enjoy the cake without frosting.
- Butterscotch chips: add a cup or so of butterscotch morsels for a truly enhanced flavor. This will add sweetness to the cake, making it even more delicious!
Step-By-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
- Heat the pudding mix with milk in the microwave and set it aside to cool.
- Next, we will be combining the cake mix with spices and salt.
- Then mix the melted butter with sugar.
- Beat in the eggs, then add sour cream.
- Add the pumpkin purée, then combine.
- Add the dry ingredients to the wet ingredients, ½ cup at a time, alternating with the milk. Fold gently; avoid overmixing.
- Pour the batter into a lined 13x9-inch baking pan.
- Bake, then cool before removing from the pan, or frost the cake in the pan if you prefer.
- While the cake is in the oven, prepare the butterscotch pudding mix.
- Combine the cream cheese with the cooled butterscotch pudding, then sift in the powdered sugar. Mix until it's combined.
- Frost the cake, leaving a half-inch to one-inch border around the edges. Top with toasted hazelnut, and serve.
(See the recipe card on how to make the toasted hazelnut)
👩🏽🍳Maur's Tips
- The ingredients should be at room temperature for even baking.
- If using a dark or non-stick pan, bake for an additional 3-5 minutes.
- Allow the cake to cool in the pan for at least 10 minutes before attempting to remove it from the pan.
- If not using frosting in the pan, loosen the edges with a spatula, then lift the parchment ends or invert the pan onto a cooling rack to remove it.
- Ensure the cake is completely cooled before frosting.
- Microwave the milk with butterscotch pudding for smooth results. On the stovetop, it heats too quickly and forms lumps unless it is constantly stirred on a low setting.
- If using instant pudding mix, add the mix directly into the cream cheese bowl, give it a good whisk, then add the powdered sugar, and whisk until it's creamy and smooth.
- For better slices, refrigerate for up to 30 minutes to allow the frosting to set. Place a sharp knife under running water, wipe it clean, and slice for a clean cut. Wipe the knife after each cut.
I don't have a box of spice cake mix. What do I do?
Suppose you can't find a box of spice cake mix where you live. Sheryl from Lady Behind the Curtain shares a simple way to make a spice cake mix using yellow cake mix with warm spices.
Storage
- I doubt you'll have any leftovers. But if you are saving some for your morning tea, store it in a single layer in an airtight container or ziplock bag for up to 4 days in the refrigerator.
- The butterscotch cake can be left at room temperature for up to two days when wrapped nicely.
- They are also freezer-friendly. For a fresher taste, freeze for up to 4 weeks. Thaw in the refrigerator overnight or at room temperature.
Make Ahead
If you are making this for a party or get-together, follow the directions below.
- Bake the pumpkin cake up to a week ahead of time.
- Wrap it nicely with plastic wrap, then with aluminum foil.
- Gently place it in a ziplock bag, releasing any air from the bag.
- Lay it flat in the freezer until it's frozen completely.
- When you are ready to use it, thaw it completely in the refrigerator or at room temperature.
- Proceed with the steps to frost.
What To Serve With It
- Hot drinks: Pair with chai, chamomile, coffee, or a latte.
- Ice cream: A scoop balances the warm spices (best without frosting).
- Caramel sauce: Regular or salted caramel adds a rich, sweet contrast.
Recipe FAQs
A spice cake mix is made of flour, sugar, baking powder, salt, spices, and sometimes dried fruit. The most common spices in a spice cake are cinnamon, nutmeg, and allspice.
You can add chocolate chips or nuts, or top the cake with homemade frostings, such as butterscotch buttercream or glaze. You can also try using a different cake mix flavor or adding some fruit puree to the batter. Whatever you do, follow the box's directions so your cake turns out perfect!
Love pumpkin? Try these Related Pumpkin Recipes.
This recipe is perfect for anyone who loves the taste of fall. I hope that's you! If you try this pumpkin spice cake with butterscotch frosting recipe, share a bite with us on our social media. If you make this recipe using the hashtag worldlytreat (#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
pumpkin spice cake with butterscotch frosting
Equipment
- 13 x 9 baking pan
- mixing bowls
Ingredients
- ⅓ cup Jell-O Cook and Serve Butterscotch Pudding from 1 envelope
- 1¼ cup Milk divided
- 1 15.25 oz spice cake mix Box (Duncan Hines, Betty Crocker, or Great value)
- 4 Eggs
- ⅔ cups Brown sugar
- 2 tsps Pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger
- ½ teaspoon cloves
- 1 15 .oz can pure Pumpkin puree (not pie mix)
- ⅓ cup melted Butter
- ⅓ cup Sour cream
- 8 oz Cream cheese softened (a block and a half)
- ¼ cup Powdered sugar
- Toasted hazelnut (See Instructions below)
Instructions
- Preheat oven to 350°F
Prepare the pudding:
- First, whisk 1 cup of milk together with the butterscotch pudding in a microwave-safe bowl. Heat for 2 min on full power, remove and stir, place back in the microwave and cook in 1 min increments stirring well each time until you reach the 5-minute mark. Place a plastic wrap directly on the surface of the pudding and set aside to cool for 10 minutes, then refrigerate until thickened, about 30 minutes.
- Coat the inside of the pan with butter or cooking spray, making sure to get the corners. Line the bottom and sides with parchment paper, then grease with butter or cooking spray. Sprinkle the pan with flour. Shake and rotate the pan until it's fully dusted with the flour. Discard the flour, and set aside.
- Whisk together the cake mix, cinnamon, ginger, cloves, and salt. Set aside
- Whisk the melted butter with sugar, until it's smooth.
- Beat in the eggs, then add sour cream. Add the pumpkin purée, then mix until it's fully incorporated.
- Add the flour mixture to the wet ingredients, ½ cup at a time, interchangeably with the milk. Whisk gently, then fold in, scrapping all the sides. Try not to overmix.
- Pour the batter into the lined 13 X 9- inch baking pan. Tap the bottom on a solid flat surface or kitchen counter to release any trapped air.
- Bake for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan. (See tips below on how to remove it safely)
- Combine the cream cheese with the butterscotch pudding, then sift in the powdered sugar. Mix until it's smooth and combined.
- Frost, the cake, leaving half to an inch around the bother. Serve
- Please refer to the post to see the ingredients breakdown, tips, and other helpful answers to questions that you might have.
Notes
Combine 4. oz of roasted hazelnut with about a tablespoon of honey, a pinch of salt, and ¼ teaspoon of ground nutmeg. Toast the hazelnut mix in a saucepan over medium heat for about 2-3 minutes or until the mixture is sticky and golden in color. Make sure to stir it while it cooks. Spread on a baking sheet lined with parchment paper and allow to cool. Remove clusters and cut as desired. Top on the cake. Pro Tips:
- The ingredients should be at room temperature for an even baking.
If using a dark or non-stick pan, bake for an additional 3-5 minutes. - Allow the cake to cool in the pan for at least 10 minutes before attempting to remove it.
- If you don't intend to frost the cake in the pan, use the back of an angled spatula to release all sides, then gently lift the shorter end side of the parchment paper on both ends. You can either pull both ends up gently or invert the pan over a cooling rack to remove the cake.
- Make sure the cake is cooled completely before frosting.
- Heat the milk with butterscotch pudding in the microwave, not the stovetop.
- You need to babysit the pudding by frequently stirring it on low heat to prevent it from heating up too quickly, thickening the bottom, and creating lumps.
- You can equally use instant pudding mix if you don't have the patience to wait. Add the mixture directly into the cream cheese bowl, give it a good whisk, then add the powdered sugar, and whisk until it's creamy and smooth.
- Place a sharp knife under running water, wipe and slice for a clean cut. Wipe the blade after each cut.
- For better slices, refrigerate for up to 30 minutes to allow the frosting to set.
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