Butterscotch Pumpkin Cake

You’ll Need:

24 servings

1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Flavored Morsels
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
Powdered sugar (optional)
Butterscotch Sauce (recipe follows)

Procedures: Preheat oven to 350 degrees F. Grease a 12-cup Bundt pan.

Microwave 1 cup of morsels in a small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla extract in a large bowl with a wire whisk. Stir in the flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until a wooden pick inserted into the cake comes out clean. Cool in a pan on a wire rack for 30 minutes; remove to a wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup NESTLE CARNATION Evaporated Milk in a 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 the mixture just to a boil. Cool to room temperature. Stir before serving.

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