Butterscotch pumpkin Cake

Butterscotch Pumpkin Cake

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Gabby Hump


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


★★★★★ 1 vote

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

How to Make Butterscotch pumpkin Cake


  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.

Printable Recipe Card

About Butterscotch pumpkin Cake

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

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