pumpkin spice cake with butterscotch frosting
This pumpkin bar dessert features an aromatic, tender, and utterly soft cake with a butterscotch cream frosting and toasted hazelnut topping. It’s a perfect make-ahead recipe for anyone who is looking to level up thanksgiving dessert.
Servings: 10
Calories: 479kcal
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
How to make Candied Hazelnuts:
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:
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.
Nutrition
Serving: 1 | Calories: 479kcal | Carbohydrates: 60g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 508mg | Potassium: 312mg | Fiber: 1g | Sugar: 42g | Vitamin A: 705IU | Vitamin C: 0.3mg | Calcium: 145mg | Iron: 3mg
