Butterscotch Pumpkin Cake Recipes

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Categories Cake

Yield 12

Number Of Ingredients 13

Ingredients

● 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)
● 1/3 cup NESTLÉ® CARNATION® Evaporated Milk

Steps:

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; 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 powdered sugar.
Heat evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining 2/3 cup morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serve sauce with cake.

BUTTERSCOTCH PUMPKIN CAKE

Butterscotch Pumpkin Cake image

Make and share this Butterscotch Pumpkin Cake recipe from Food.com.

Provided by yooper

Categories Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butterscotch chips
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 canned pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
powdered sugar (optional)

Steps:

Preheat oven to 350°F.
Grease 12-cup Bundt pan.
Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10-20 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 chips, 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 45 minutes or until wooden toothpick 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 if desired.

BUTTERSCOTCH PUMPKIN CAKE

Butterscotch Pumpkin Cake image

A delightful, moist cake that is perfect for the cool days of autumn! With a cup of tea or coffee this makes a nice afternoon snack.

Provided by Allrecipes Member

Time 2h20m

Yield 24

Number Of Ingredients 13

Ingredients

1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels, divided
2 cups all-purpose flour
1 ¾ cups granulated sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup LIBBY'S® 100% Pure Pumpkin
½ cup vegetable oil
3 large eggs eggs
1 teaspoon vanilla extract
powdered sugar
⅓ cup NESTLE® CARNATION® Evaporated Milk

Steps:

PREHEAT oven to 350 degrees F. Grease 12-cup Bundt pan.
MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) 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, 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 powdered sugar. Serve with Butterscotch Sauce.
FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLE® 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.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 32.6 g, Cholesterol 24.3 mg, Fat 9.3 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 163.6 mg, Sugar 24 g

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