Butterscotch Pumpkin Cake

Tam D

By
@methodmaven

Bursting with flavor, this easy recipe is perfect for holiday gatherings, for gifting, and sharing with friends and co-workers. It's absolutely delicious!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
up to 24
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

1 pkg
butterscotch morsels
2 c
flour*
1 3/4 c
sugar
1 Tbsp
baking powder
1 1/2 tsp
cinnamon
1 tsp
salt
1/2 tsp
nutmeg
1 c
pumpkin (not pie filling)
1/2 c
vegetable oil
3 large
eggs
1 tsp
vanilla
confectioner's sugar, optional

Step-By-Step

1In a small, microwave-safe bowl, heat 1 cup of the morsels for 1 minute. Stir. Microwave an additional 15-30 seconds,as necessary, stirring after each, until morsels are melted and smooth.
Cool to room temperature.
2Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl. Set aside.
3Stir pumpkin, vegetable oil, eggs, vanilla, and cooled morsels together in a large bowl, with a wire whisk.
4Stir the flour mixture into the pumpkin mixture.
5Spoon the batter into a silicone bundt, or a bundt which has been thoroughly coated with food release spray.
6Bake 40-50 minutes at 350*, until a wooden pick comes out clean.
7Cool completely. Sprinkle with confectioner's sugar, if desired.
8NOTES: Add nutrition and flavor by substituting up to 25% of your flour with coconut flour. You may also wish to substitute coconut oil for all/part of the vegetable oil.

To ease removal, if you don't have a silicone bundt (get one!), lay a cool, damp cloth over the inverted pan for a few minutes.

Kick this up a notch by serving slices in a puddle of butterscotch sauce, or drizzle.

*This recipe is easily made gluten free by using your favorite gluten-free flour. I like Bob's Red Mill Gluten Free All Purpose Baking Flour.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Gluten-Free