Looking for a delicious bit of fall? Make this delicious pumpkin butterscotch cake recipe.
Let’s begin this post with total transparency. This pumpkin butterscotch cake recipe was actually born out of a pumpkin chocolate chip bread recipe gone wrong…I started the recipe while making two meals (one for me and one for a family down the street) and in the midst of all the chaos I may or may not have unintentionally altered the recipe – doh!
I didn’t initially intend to publicly share my fail, but my taste testers all agreed the “new” recipe was more than blog worthy…Then again, I am not sure I can count on my Dad as a proper taste tester when it comes to pumpkin recipes. Based on that statement alone, you might assume that he doesn’t care for pumpkin. The truth is he likes pumpkin so much I am not sure he’d turn it down, even in the worst of circumstances. Nevertheless, I did have him over to try this pumpkin butterscotch cake recipe and he suggested I share it on the blog and my neighbors agreed.
Pumpkin Butterscotch Cake Recipe
Honestly, when I accidentally put butterscotch chips into the pumpkin batter I was pretty worried. Butterscotch can be really powerful and overly sweet, but in this cake it hits just the right note. It’s so perfect in fact that I am fairly certain pumpkin and butterscotch are truly a match made in dessert heaven.
This cake’s texture is moist and relatively dense. It’s a bit more like a bar than a light cake – something that makes it seem even a bit more like fall for some reason.
When the cake reaches a nice deep brown and your toothpick comes out clean, it’s time to pull the cake from the oven. While it’s cooling, fluff up a batch of real whipped cream. You will be tempted to use a can, but I promise you can’t go wrong with the real stuff. And truthfully, it takes mere minutes to prepare.