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Butterscotch pumpkin cake

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Ingredients/Components

eggs - 3 item
granulated sugar
pkg - 1 oz
vanilla extract - 1 tsp
salt - 1 tsp
evaporated milk - 1/3 c
nutmeg - 1/2 tsp
baking powder - 1 Tbsp
vegetable oil - 1/2 c
all-purpose flour - 2 c
ground cinnamon
can pumpkin - 1 item

How to make butterscotch pumpkin cake:

Preheat oven to 350°. 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.

Butterscotch Sauce: Heat 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 and spoon over cake slices.

Recipe categories: Desserts, Cakes, American.

Rating:

3.8

Average rating: 3.8, total votes: 9

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