Butterscotch Pumpkin Cake Recipe

Name: Butterscotch Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0F.
2
Grease 12-cup Bundt pan.
3
Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
4
Microwave at additional 10-20 second intervals, stirring until smooth.
5
Cool to room temperature.
6
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
7
Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
8
Stir in flour mixture.
9
Spoon batter into prepared bundt pan.
10
Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
11
Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
12
Sprinkle with powdered sugar if desired.

1348

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butterscotch chips, 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 1 tablespoon baking powder, and more.

Yes, Butterscotch Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pumpkin Cake

How did you like this recipe?

Frequently Asked Questions