Butterscotch Pumpkin Cake

1
Stormy Stewart

By
@karlyn255

A great holiday cake. Especially good for thanksgiving or Christmas.

Butterscotch and pumpkin just sings together. And the butterscotch sauce is wonderful.

It was sent to me in an e-mail but found out it is a nestle kitchen recipe.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 11 oz
    package butterscotch flavored morsels, divided
  • 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
    100 % pure pumpkin (not pumpkin pie filling)
  • 3
    eggs
  • 1 tsp
    vanilla
  • 1/3 c
    evaporated milk
  • 1/2 c
    oil
  • ·
    powdered sugar

How to Make Butterscotch Pumpkin Cake

Step-by-Step

  1. PREHEAT oven to 350 degrees F. Grease 12-cup Bundt pan.

    MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  2. COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs
    and vanilla extract in large bowl with wire whisk. 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. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
  4. FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Printable Recipe Card

About Butterscotch Pumpkin Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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