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Butterscotch Pumpkin Cake recipe

Butterscotch Pumpkin Cake.

Butterscotch morsels, cinnamon, nutmegand pumpkin combined together to form a dense but moist cakeperfect for Fall and Thanksgiving.

Recipe: Butterscotch PumpkinCake

1 (11-ounce) package NESTL ®TOLL HOUSE® Butterscotch Flavored Morsels – divided use
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY’S® 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar (optional)

  • Preheat oven to 350°F (175°C).Grease 12-cup bundt pan.
  • Microwave 1 cup morsels in small, microwave-safebowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwaveat additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature.
  • Combine flour, granulated sugar, bakingpowder, cinnamon, salt and nutmeg in medium bowl. Stir togethermelted morsels, pumpkin, vegetable oil, eggs and vanilla extractin large bowl with wire whisk. Stir in flour mixture. Spoon batterinto prepared bundt pan.
  • Bake for 40 to 50 minutes or until woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 30 minutes; remove to wire rack to cool completely. Sprinklewith powdered sugar. Serve with Butterscotch Sauce.
  • For Butterscotch Sauce: Heat 1/3 cup NESTL ®CARNATION® Evaporated Milk in medium, heavy-duty saucepanover medium heat just to a boil; remove from heat. Add remainingmorsels; stir until smooth. Return to heat. Stirring constantly,bring mixture just to a boil. Cool to room temperature. Stirbefore serving.

    Makes 16 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Pumpkin Cake – Kitchen Cat

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