Butterscotch pumpkin Cake

Butterscotch Pumpkin Cake Recipe

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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


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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


  • 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.
  • 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.
  • 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.

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About Butterscotch pumpkin Cake

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

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