Perfect for fall and Thanksgiving entertaining, this Butterscotch Pumpkin Cake combines delicious butterscotch morsels, cinnamon, nutmeg and pumpkin together to form a dense but moist cake.
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
- 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)
- BUTTERSCOTCH SAUCE (recipe below)
PREHEAT oven to 350° F. Grease 12-cup Bundt pan.
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
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.
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.
FOR BUTTERSCOTCH SAUCE:
HEAT 1/3 cup NESTLÉ® CARNATION® 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.
Review This Recipe
This is "The One"
I've made this recipe a few times since I read the reviewer's comment that this would be "the one" if she could marry a cake. I sprinkle a few crushed pecans or walnuts in the base of my bundt pan, and I use the entire can of pumpkin and bake for 5 minutes longer. I swear by baker's grease for preventing cake from sticking to pans. Combine equal parts shortening, vegetable oil, and flour and mix well. Coat the entire surface of the pan with a pastry brush. People rave about this cake!
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