Butterscotch Pumpkin Cake Recipe

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Butterscotch pumpkin Cake

Gabby Hump

By
@msgabbyh

I tried this recipe last year and change a few things and it became a success with my family and coworkers.


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Prep:

10 Min

Cook:

50 Min

Ingredients

2 c
butterscotch chips
2 c
all purpose flour
1 3/4 c
granulated sugar
1 Tbsp
baking powder
1 1/2 tsp
cinnamon
1 1/2 tsp
nutmeg
1 tsp
salt
1 c
100 % pure pumpkin (dont use pie filling it changes the taste & texture)
1/2 c
vegetable oil
3 large
eggs
1 tsp
vanilla extract
1 tsp
banana extract

Directions Step-By-Step

1
Preheat oven to 350° F. Grease a 10 or 12 -cup Bundt pan.

Microwave butterscotch chips in a uncovered, microwave-safe bowl on medium-high for 1 minute; with a fork mash chips. If necessary, microwave at additional 10 second intervals until melted. Cool to room temperature.
2
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. In the bowl of a stand mixer, mix together melted morsels, pumpkin, vegetable oil, eggs, banana extract and vanilla extract in large bowl. Stir in flour mixture. Spoon batter into prepared Bundt pan.
3
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.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids