Recipe

Butterscotch Pumpkin Cake Recipe

	Peepers / All my dishes 1 year ago With all these wonderful ingredients combined, this makes a dense but moist cake. Great for Fall and Thanksgiving entertaining. I believe this recipe is from either NESTLÉ® or LIBBY'S® but I'm not sure which one. Prep:15m Cook:45m Servings:12	Peepers
	bundt cake

Does this look good? Yeah! / Nope

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Ingredients

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 confectioners' sugar (optional)

Directions

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 then 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 confectioners' 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 and stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Makes - 12 to 16 servings

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