Butterscotch Pumpkin Bundt Cake Recipe

How to make Butterscotch Pumpkin Bundt Cake


  1. Preheat oven to 180°C (or 160°C fan-forced). Prepare a 12-cup bundt pan by spraying it with cooking spray or olive oil spray and set aside.
  2. Prepare the pumpkin. Peel and cut a whole butternut pumpkin into small (3cm cubes). Retain the leftover pumpkin seeds and set them aside for future use. Place the pumpkin cubes in a pot of salted water and bring to a boil. Cook until softened (approximately 10-15 minutes). Drain softened pumpkin and pulse in a food processor or blender until smooth. Measure out 2 cups of purée and set aside to cool completely (this can be made in advance and refrigerated until ready to use). 
  3. Make buttermilk by adding the lemon juice to the milk. Stir and set aside for 5-10 minutes. Once the milk begins to look curdled, it’s ready.
  4. Whisk together the oil, butter and brown sugar in a large bowl until creamy. Add the pumpkin, buttermilk, Greek yogurt and vanilla and whisk until smooth. Add the eggs one at a time and whisk until nice and smooth.
  5. Place the spices, salt and baking powder in a sieve and sprinkle over the top of the batter, whisking until smooth. Place the flour in a sieve and sprinkle over the batter. Mix until it’s incorporated and the batter is fairly smooth.
  6. Pour the batter into the prepared bundt pan. Bake for 70-85 minutes, until a toothpick inserted in the centre of the cake comes out clean.
  7. Remove the cake from the oven and allow to cool for 10 minutes in the pan. Carefully turn out the cake onto a cooling rack.
  8. Once cake is cooled, make the butterscotch glaze. Combine the butter, brown sugar, thickened cream salt and vanilla extract together in small saucepan on medium heat. Melt and mix to combine for 1-2 minutes. Coninue to mix and combine until completely melted and the glaze looks glossy. If the glaze seems too thick, add a bit more cream to thin it out and keep mixing to combine and cook.
  9. To glaze the cake, poke the top of cake with a scewer and drizzle the butterscotch glaze all over the top. Wait one minute, to allow the glaze to sink in, then continue to drizzle the butterscotch glaze all over the cake, allowing it to sink in as you go.
  10. Serve and enjoy.

Tip: Use any remaining glaze to drizzle over the cake once it’s sliced or serve it over ice cream. 


  • Stir through ½ cup chopped pecans to the batter before baking.   
  • Toast the cleaned, leftover pumpkin seeds in a small pan on medium heat until golden brown. Use them to sprinkle over other served cake slices or spray them with a little olive oil and sprinkle with sea salt for a snack.