Butterscotch-Glazed Pumpkin Bundt Cake | Peachy the Magazine

Ingredients

• 1 cup neutral-flavored oil
• ½ cup melted butter
• 2 ¼ cups light brown sugar
• 15 ounces can pure pumpkin also sometimes called pumpkin puree
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 4 large eggs room temp
• 2 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 teaspoons baking soda
• ½ teaspoon salt
• 3 ½ cups all-purpose flour
• 6 tablespoons unsalted butter
• ¾ cup brown sugar (light or dark)
• ½ cup plus 1 tablespoon heavy cream
• ¼ teaspoon salt
• 2 teaspoons vanilla
• 2 teaspoons scotch, optional