Autumn Butterscotch Pumpkin Cake
  • 1-2/3 cups
  • (11-ounce package) Butterscotch Flavored Morsels, divided
  • 2 cups all-purpose flour
  • 1-3/4 cups granulated sugar
  • 1 tbsp baking powder
  • 1- 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 cup LIBBYS 100% Pure Pumpkin (NOT PIE MIX)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • Powdered sugar
  • Butterscotch sauce
  1. PREHEAT oven to 350° F.; Grease 10-inch bundt pan.
  2. MICROWAVE 1 cup morsels in 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.
  3. COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
  4. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
  5. Stir in flour mixture, Spoon batter into prepared bundt pan.
  6. BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean.
  7. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely; Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
This confection is delicious! The first time I made this recipe was for my daughter's Thanksgiving of Praise Shower for our miracle baby. I had displayed on the cutglass cake holder and surrounded with colorful silk autumn leaves.