Comments on: Pumpkin Cake with Butterscotch Filling

By: Kenny Wayne

Kenny Wayne — Sat, 25 Dec 2010 06:03:52 +0000

I made this today, and it turned out exactly like you described it. (Icing a little runny, till you chilled it) While the cake, filling and icing all tasted great alone, I wasn’t blown away by the combo. I might try making the pumkin cake with cream cheese icing next time and keep the butterscotch recipe for my ice-cream. IMO- 3 great recipes that I will use, just alone.

By: Annie

Annie — Wed, 27 Oct 2010 02:30:21 +0000

You can Google for a substitution ratio.

By: Courtney

Courtney — Wed, 27 Oct 2010 01:31:33 +0000

I was just wondering if I could use cake and pastry flour instead. I need to have this for tomorrow and just realized that I have no all purpose flour left.

By: Alex

Alex — Wed, 13 Oct 2010 02:17:13 +0000

I used this cake recipe as cupcakes tonight. I haven’t frosted them yet, but so far they are delicious! They taste like mini pumpkin pies! Thanks for posting this!

By: Jill

Jill — Sun, 10 Oct 2010 01:33:26 +0000

Just made this cake – have only tried the filling so far and if the rest of the cake is as good as the filling – yummmm! Great cake for the fall. Thanks for another great recipe!

By: Annie

Annie — Fri, 08 Oct 2010 21:58:30 +0000

It will be okay without them, but I think it’s a good spice to have around anyway. Lots of fall recipes call for cloves.

By: Gemini

Gemini — Fri, 08 Oct 2010 16:46:59 +0000

I’m planning on making this tomorrow and serve it Sunday for Thanksgiving. My family isnt as adventurous (sadly) so they’re making me do a normal cream cheese icing *sigh* But I will still be using the recipe for the cake. My question is, how important is the ground cloves? It isnt a large amount so I’m wondering if it is imperative for the flavor. I dont want to buy an entire thing for a 1/2 tsp if I dont have to.

By: Annie

Annie — Mon, 04 Oct 2010 10:16:41 +0000

Nothing to add, just what I already said in the post. Continue cooking it down and yeah, sometimes you have to pick out a chunk or two.

By: Marci

Marci — Mon, 04 Oct 2010 03:25:48 +0000

This cake was awesome! It was quite labor intensive and took quite awhile this morning to put together, but it was definetley worth it. I could use some tips on the butterscotch. It really didn’t taste like butterscotch, more like caramel and it was rock hard the second the cream hit the pan. It took forever to cook down and I still had to pick out some big chunks. Any suggestions?

By: Sara V

Sara V — Sun, 03 Oct 2010 03:24:59 +0000

I read recipe when I found your site a few weeks ago and could not stop thinking about it! As I write this my frosting is cooling, filling is in the fridge and cakes are resting happily on their racks. I cannot wait to present this to my mom tomorrow for her 60th birthday party. It is laborious, but I think it’s all going to worth it!