butterscotch pumpkin cake
(1 rating)
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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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(1 rating)
prep time
10 Min
cook time
50 Min
Ingredients For butterscotch pumpkin cake
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2 cbutterscotch chips
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2 call purpose flour
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1 3/4 cgranulated sugar
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1 Tbspbaking powder
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1 1/2 tspcinnamon
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1 1/2 tspnutmeg
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1 tspsalt
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1 c100 % pure pumpkin (dont use pie filling it changes the taste & texture)
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1/2 cvegetable oil
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3 lgeggs
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1 tspvanilla extract
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1 tspbanana extract
How To Make butterscotch pumpkin cake
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1Preheat 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.
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2Combine 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.
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3Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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