Butterscotch Pumpkin Bundt Cake
Yields: 1 bundt cake
Prep time: 10 mins
Baking time: 60 min
Total Cooking Time: 70 mins
3 cups all purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 cups dark brown sugar
1/4 cup Greek yogurt
3 large eggs
1 (15 ounce) can pumpkin puree
12 ounces butterscotch chips
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 teaspoons vanilla bean paste
4 tablespoons heavy cream
Preheat oven to 350 degrees and spray a 12-cup bundt pan with non-stick spray.
In a medium mixing bowl add flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk together and set aside.
In the bowl of an electric mixer add butter, sugar and brown sugar. Mix together until blended. The mixture will be thick.
Add in Greek yogurt, eggs and pumpkin puree. Mix to combine.
Slowly add in flour mixture until fully combined.
Fold in butterscotch chips and pour batter into prepared pan.
Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
Let the cake rest in the pan for 5 minutes and pop the cake out of the pan onto a wire cooling rack.
Once the cake is cooled cover in cream cheese glaze and devour.
In a mixer cream cheese, powdered sugar, vanilla bean paste and 1 tablespoon heavy cream.
Mix on low and add more cream until your reach your desired consistency. I like mine to be thick so it doesn’t completely drip off. More of a frosting than a glaze.