I have a battered, broken, photo album of dessert/cookie recipes that literally falls apart in my hands every time I open it. I got organized once about 25 years ago and put all my recipes in four books. I have successfully avoided getting the rest of my recipes organized ever since.
Finally, this week I had a reason to try a decades old recipe because my friend and co-worker, Anna got promoted! She makes any work day way more fun, and has the patience of a saint, so she definitely deserved this cake.
This pumpkin cake was as good as my instincts told me it would be. How can you go wrong with pumpkin and butterscotch — in FALL?
The recipe was labeled as Pumpkin Bread in the old LA Times recipe, but it’s more like Pumpkin Cake. And the Butterscotch Frosting, is the perfect pumpkin sidekick.
People kept coming up to me raving over everything from the moistness, to the amazing butterscotch icing, to the perfectly rounded out spices, (which was good because I tweaked the original spice list). It’s easy and really delicious and since you’ll be falling back and have an extra hour this Sunday, why not give it a try? It’s an absolutely irresistible dessert to add to your Thanksgiving dessert table.
Pumpkin Cake with Butterscotch Icing
[cooked-recipe id=”20366″]
And if you’re looking for the perfect hostess gift for your Thanksgiving cook, how about a Hand that Stirs the Pot Wields the Power apron? Get the pot-stirrer in your family or friend group an apron that applauds the cook’s power. You can even change the color of the font to your favorite fall color.
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8 Comments
Donna Tunno
November 15, 2021 at 7:30 pmI’m going to tackle this cake for Thanksgiving … instead of a pumpkin pie. I know I’ll be punished for breaking the sacred Thanksgiving tradition of the Tunno pumpkin pie contest! This pumpkin/butterscotch cake combination intrigues me. How long have we been doing this pie contest? I’m guessing at least 26 years?
Fran Tunno
November 19, 2021 at 4:53 pmWe’ve been doing it since before my mom passed away in 92, almost 30 years! I am glad you’re making it. I may make pecan pie and buck the trend too! We’ll see. Make sure the cake sits out because the icing gets pretty hard if it’s in the fridge. I’ll try to find a way to make a softer butterscotch icing in the meantime.
Charles Burkett
November 9, 2021 at 9:36 amHi Fran. Can you use canned pumpkin instead of mashed?
Fran Tunno
November 9, 2021 at 11:27 amI always used canned pumpkin, it’s so much easier and is bred to be the right consistency for pumpkin baked goods. Plus all the reviews by cooks say it’s better. Better color, consistency, etc. I would never torture you by forcing you to bake a pumpkin then scrape it out!
Bruce Barker
November 8, 2021 at 4:20 pmNo fair publishing this recipe. Or even the PICTURE. Holy cow, that’s got ‘eat me now’ written all over it.
Fran Tunno
November 8, 2021 at 7:31 pmIt’s pretty easy to make. Not sure if you or the wife bakes but it’s well worth the calories! Trust me!
Dawn
November 6, 2021 at 8:06 pmI am so all over this pumpkin cake, especially with butterscotch frosting! I think there are cupcakes in my future, thank you
Fran Tunno
November 8, 2021 at 7:30 pmYou will LOVE it dahlink!