butterscotch pumpkin cake
(1 RATING)
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 time
10 Min
cook time
50 Min
method
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yield
Ingredients
- 2 cups butterscotch chips
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 teaspoon salt
- 1 cup 100 % pure pumpkin (dont use pie filling it changes the taste & texture)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract
How To Make butterscotch pumpkin cake
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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