Butterscotch Pumpkin Cake
Butterscotch Pumpkin Cake is an moderately easy dinner. Made with 1 (11 oz.) pkg. nestle butterscotch morsels, 2 c. all-purpose flour, 1 3/4 c. granulated sugar, 1 tbsp. baking powder and 1 1/2 tsp. ground cinnamon, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Grease 12-cup Bundt pan.
Microwave 1 cup of the 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 medium bowl.
Stir together melted morsels, pumpkin, vegetable oil, egg and vanilla extract in large bowl with wire whisk.
Spoon batter into prepared pan.
Bake for 40 to 50 minutes or until cake comes out clean.
Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
Sprinkle with powdered sugar, if desired.
Serve with Butterscotch Sauce.
π· Perfect Pairings
Complete your meal with these
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