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Butterscotch Pumpkin Cake with Butterscotch Sauce

Butterscotch Pumpkin Cake

Butterscotch morsels, cinnamon, nutmeg and pumpkin combined together to form a dense but moist cake perfect for Fall and Thanksgiving.

Ingredients

Cake

Butterscotch Sauce



Instructions

  1. Heat oven to 350 degrees F. Grease 12-cup Bundt pan.
  2. 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.
  3. Cool to room temperature.
  4. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
  5. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
  6. Stir in flour mixture.
  7. Spoon batter into prepared Bundt pan.
  8. Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean.
  9. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
  10. Sprinkle with powdered sugar.
  11. Serve with Butterscotch Sauce.
  12. For Butterscotch Sauce: Heat NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
  13. Add remaining morsels; stir until smooth.
  14. Return to heat. Stirring constantly, bring mixture just to a boil.
  15. Cool to room temperature.
  16. Stir before serving.

Yields 12 to 16 servings

Recipe and photo credit: Nestlé and meals.com


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