Recipe For Cooking Butterscotch Pumpkin Cake

Toaster Oven Cakes :: Cake Mix Recioes

Butterscotch Pumpkin Cake

Source: Lowes Food

24 servings

1 2/3 C. (11-oz. pkg.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
2 C. flour
1 3/4 C. sugar
1 Tbsp. baking powder
1 1/2 tea. ground cinnamon
1 tea. salt
1/2 tea. ground nutmeg
1 C. LIBBY\S 100% Pure Pumpkin
1/2 C. canola oil
3 lrg. eggs
1 tea. vanilla extract
Powdered sugar (optional)
Butterscotch Sauce (recipe follows)

Preheat oven to 350 degrees F. Grease 12-C. Bundt pan.

Microwave 1 C. morsels in sm., microwave-safe bowl on MED.-HIGH (70%) power for 1 min.; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in med. bowl. Stir together melted morsels, pumpkin, canola oil, eggs and vanilla extract in lrg. bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 min. or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 min.; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 C. NESTLÉ CARNATION Evaporated Milk in med., heavy-duty saucepan over med. 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