Butterscotch Pumpkin Cake

Name: Butterscotch Pumpkin Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 serving(s)
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)

(5)

Recipe by yooper

A great bundt cake recipe from the good people at Nestle.

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READY IN: 1hr

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

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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