Butterscotch, Pumpkin and Spice

As soon as I can sense the first long shadow of the Fall season, I break out in a happy dance.

Then, immediately afterward, I start to dream of ways to make the house smell delicious…to smell like Fall.

So, when we got together with family this week for a play date, I was so excited that I had special reason to bake.

Of course, I can bake anytime, but I enjoy sharing the baked goodness more.

I opened my pantry and started thinking of winning combinations that would also say, “Hey, Autumn.  Welcome to my mouth.”  It may disturb you to know that these words actually went through my head.

Well, I began to pull out items that I thought may go together.  In hand were a box of white cake mix, a box of butterscotch pudding, and a can of pumpkin.  And, as I often do, I searched the internet for a recipe that incorporated those items into a baked good.

Thank goodness for Google!

And, here is what I found and made.  Let me tell you, it is divine.  It speaks to me.

This recipe whips up a baked good of cake consistency, but, for all intents and purposes, I consider it a baked bread or muffin.  I know.  I know.  It is a cake.   Because I prefer to eat it for breakfast, I am going to just pretend that it is a breakfast bread.   Oh, and some cinnamon buttercream icing really compliments the Fall flavors of this “breakfast bread.”

Yeah, that just happened.

Come on.  Who eats cake for breakfast?  Ok. Don’t answer that.  I give you permission to call this a breakfast bread or brunch muffin or mid-day snack or birthday cake or whatever.  Just bake it in whatever pan you prefer and call it what you like.  It is just plain delicious.

Butterscotch Pumpkin Pudding Cake


cooking spray
1 package white cake mix
1 cup canned pure pumpkin
1 package (3.4 ounce) instant butterscotch pudding pouch
4 eggs, beaten
1/4 cup water
1/4 cup vegetable or canola oil
2 tsp pumpkin pie spice

Preheat oven to 250 degrees F (this temperature is not a typo). Spray your bread pans with cooking spray or place paper muffin cups into muffin pans or do a combination of one bread pan and one dozen regular sized muffins.

Mix all of the ingredients – the cake mix, pumpkin, pudding pouch contents, eggs, water, oil and pumpkin pie spice – together in a bowl or mixer until all ingredients are combined and the batter is smooth. Pour the batter into your prepared pans. If filling muffin cups, fill each cup 2/3 full.

Bake in preheated oven until a toothpick inserted into the center of the cake…uhem, bread…comes out clean or with moist crumbs.  Let it cool for 15 minutes before removing from pans.

Frost with prepared cinnamon buttercream frosting.

Cinnamon Buttercream Frosting


2 Tbsp melted butter
1 tsp vanilla
4 cups powdered sugar
1 tsp cinnamon
2-3 Tbsp milk

Mix the melted butter, vanilla, powdered sugar and cinnamon in a medium sized bowl. Add the milk, one Tbsp at a time until you reach the consistency desired. Mix by hand or by mixer until incorporated and smooth.

My Source:  www.allrecipes.com

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