Butterscotch Pumpkin Cake
- Reviews 5
Ready In: 1 hr
Serves: 24
Ingredients
- 1 cup butterscotch chips
- 2 cups all-purpose flour
- 1 3⁄4 cups granulated sugar
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1 cup Libby's canned pumpkin
- 1⁄2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- powdered sugar (optional)
Directions
- 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.
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