Pumpkin Butterscotch Cake

Look at this! Another Sunday post! The reason I’m posting again today is because I’m home from church with a sick little man. The little guy has been running a fever since yesterday. I’m hoping it will work itself out, but we’ll see. Crossing my fingers for no more doctor visits.

So what am I doing while I’m home today? It started off so peacefully. The little man was super snuggly and content to just sit with me and cuddle. I love when my kids want to snuggle with me. It only happens when they are sick though, so them wanting to snuggle is usually not a good thing. But, the cuddling only lasted about twenty minutes or so. After that, he was off and running and being a little boy. It seems like, when my kids are sick, they never act it. I guess I’m glad that they still want to be up and moving, but shouldn’t they be wanting to nap or something?!

Once he decided he had enough of sitting with mom, I found a little motivation. I had already put the pork loin in the crockpot for lunch after church, so the main part of the meal was already cooking, but I got ambitious with the rest of it. I did the normal corn and mashed potatoes, but I also made homemade muffins and a cake for dessert. This is what happens when mom is at home with some extra time on her hands. And it was so worth it!

I will do another post with the muffin recipe too, but today I’m going to give you the cake recipe. Who doesn’t love having dessert first??!! The cake we had today is a pumpkin butterscotch cake. I have never really been a pumpkin food fan, but this one is definitely worth an exception. It is amazing! And guess what else? It’s easy to make. Ta da!! What else would you expect from me? Oh, and by the way, at least one of my kids requests this for their birthday cake each year. That should tell you something about how it tastes!

So grab your shopping list to add a few ingredients and enjoy!

 

Pumpkin Butterscotch Cake

-1 package white cake mix (I used a French Vanilla cake today and it tastes awesome.)

-1 cup canned pure pumpkin

-1 package instant butterscotch pudding mix (3.4 ounce size)

-4 eggs – beaten

-1/4 cup water

-1/4 cup canola oil

-2 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 250 degrees F. Spray a 9×13 cake pan with cooking spray.
  2. Put cake mix, pumpkin, pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl and mix until all ingredients are thoroughly combined and batter is smooth. Pour batter into prepared cake pan.
  3. Bake until a toothpick inserted in the center of the cake come out with moist crumbs. This should take about 70 minutes, depending on your oven.

 

Once the cake has cooled, slather your favorite cream cheese frosting all over the top and enjoy a big piece of it! You can make your own cream cheese frosting if you’d like. I cheated and used a canned frosting. I have made my own before, but I didn’t have all the ingredients today, and I almost always have an extra can of frosting in the pantry. Either way, this cake is amazing. It’s one of my absolute favorites when it comes to cake. And since I’m not usually a big cake person, that probably means this one ranks up pretty high!

I hope you guys all give this cake a try. I don’t think you will be disappointed in the least. While you’re at it, leave me a comment below with one of your favorite cakes. Have a great rest of your Sunday and weekend!

 

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