Butterscotch pumpkin cake truffles are a fun and delightful treat that combines the flavors of classic fall spices and creamy butterscotch. Perfect for any occasion, these truffles are easy to make and can be enjoyed by people of all ages. With their rich, decadent filling and a light, crispy coating, these truffles are sure to be a hit at your next party or gathering.
Let's cook with our recipes!
PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri
Provided by Taste of Home
Categories Desserts
Time 11h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE
An easy and elegant trifle with layers of pumpkin butterscotch pudding, cinnamon-spiced whip cream, and spice cake!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Prepare spice cake mix according to instructions on the box. Allow to cool completely.
- Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
- In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
- In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
- To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
- To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
- Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle a second portion of the cake crumbs.
- Gently spread half of the Cool Whip mixture over the cake crumbs.
- Sprinkle the third portion of cake crumbs over the Cool Whip.
- Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle the fourth and final layer of cake crumbs.
- Spread remaining Cool Whip mixture.
- Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
- Enjoy!
HOME
Steps:
- Preheat oven to 350° F. Grease 12-cup Bundt pan.
- Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
- Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar.
- Heat evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining 2/3 cup morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serve sauce with cake.
PUMPKIN TRUFFLE POUND CAKE WITH BROWNED BUTTER ICING
Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
Nutrition Facts : Calories 510, Carbohydrate 60 g, Cholesterol 135 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 1 g
BUTTERSCOTCH PUMPKIN TRIFLE
Here's a nice alternative to pumpking pie at the end of a holiday meal! Your guests will ooh and ahh, but you'll laugh because this is a no cook recipe! Prep time does not include 2 hour chilling time. I've substituted Cool Whip for the regular whipping cream, and it's fine!
Provided by yooper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set aside 1/4 cup of cake crumbs for top.
- Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
- In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
- Spoon half into the serving bowl.
- Sprinkle with a second portion of crumbs.
- Whip cream until stiff, spoon half into bowl.
- Sprinkle with a third portion of crumbs.
- Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
- Sprinkle the reserved crumbs around top, around edge of bowl.
- Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 180.2, Fat 16.6, SaturatedFat 10.3, Cholesterol 61.5, Sodium 40.5, Carbohydrate 6.2, Fiber 0.3, Sugar 0.6, Protein 2.9
BUTTERSCOTCH PUMPKIN CAKE
A delightful, moist cake that is perfect for the cool days of autumn! With a cup of tea or coffee this makes a nice afternoon snack.
Provided by Allrecipes Member
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350 degrees F. Grease 12-cup Bundt pan.
- MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
- COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
- BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
- FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLE® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 32.6 g, Cholesterol 24.3 mg, Fat 9.3 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 163.6 mg, Sugar 24 g
BUTTERSCOTCH PUMPKIN CAKE
Make and share this Butterscotch Pumpkin Cake recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 12-cup Bundt pan.
- Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
- Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
- Stir in flour mixture.
- Spoon batter into prepared bundt pan.
- Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
- Sprinkle with powdered sugar if desired.
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- To make the cake truffles more flavorful, use a pumpkin cake mix that has a rich and moist texture.
- If you don't have a pumpkin cake mix, you can make your own by following a recipe online or in a cookbook.
- To make the cake truffles easier to roll, chill the cake batter for at least 30 minutes before shaping them.
- If the cake truffles are too sticky to roll, you can add a little more confectioners' sugar until they are able to hold their shape.
- When dipping the cake truffles in the butterscotch sauce, make sure they are completely coated.
- You can decorate the cake truffles with sprinkles, chopped nuts, or other toppings of your choice.
Conclusion:
Butterscotch pumpkin cake truffles are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover pumpkin cake. With a few simple ingredients and a little time, you can create a batch of these delightful treats that will be enjoyed by everyone who tries them. So next time you're looking for a sweet and festive snack, give these butterscotch pumpkin cake truffles a try. You won't be disappointed!
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