Butterscotch Pumpkin Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Butterscotch pumpkin Cake

Gabby Hump


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

pinch tips: How to Fold Ingredients


10 Min


50 Min


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

Directions Step-By-Step

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.
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.
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