Pumpkin Butterscotch Cake Recipe

Name: Pumpkin Butterscotch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. all-purpose flour; 1 Tbsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 2 tsp. ground cinnamon; 1 tsp. ground nutmeg; 2 c. Libby's solid pack pumpkin; 4 eggs; 1 1/2 c. packed light brown sugar; 1/2 c. vegetable oil; 2 c. chopped walnuts, divided; 2 c. (12 oz. pkg.) Nestle Toll House butterscotch flavored morsels

Servings: persons

2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 c. Libby's solid pack pumpkin
4 eggs
1 1/2 c. packed light brown sugar
1/2 c. vegetable oil
2 c. chopped walnuts, divided
2 c. (12 oz. pkg.) Nestle Toll House butterscotch flavored morsels

1
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2
In a large mixer bowl, beat pumpkin, eggs, sugar and oil at medium speed for 3 minutes.
3
Stir in dry ingredients just until blended.
4
Stir in 1 cup of walnuts.
5
Spread into greased 13 x 9-inch baking pan.
6
Sprinkle with butterscotch morsels and remaining nuts.
7
Bake in a preheated oven at 350u00b0 for 40 to 45 minutes.
8
Cool in pan on wire rack.

2951

kcal

Calories

217

Fat

225

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.

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

You need 12 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 1 Tbsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Pumpkin Butterscotch 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.

Pumpkin Butterscotch Cake

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