Thanksgiving Recipes
Butterscotch Pumpkin Cake with Butterscotch Sauce
Butterscotch morsels, cinnamon, nutmeg and pumpkin combined together to form a dense but moist cake perfect for Fall and Thanksgiving.
Yield: 12 to 16 servings
Ingredients
Cake
- 1 2/3 cups (11 ounce package) 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 powdered sugar (optional)
Butterscotch Sauce
- 1/3 cup Nestlé® Carnation® Evaporated Milk
- 2/3 cup Nestlé® Toll House® Butterscotch Flavored Morsels
Instructions
- Heat oven to 350 degrees F. Grease a 12 cup Bundt pan.
Cake
- 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.
- 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 a 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 powdered sugar.
- Serve with Butterscotch Sauce.
Butterscotch Sauce
- Heat Nestlé® Carnation® 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.
- Stir before serving.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com