Butterscotch Pumpkin Cake

Perfect for fall and Thanksgiving entertaining, this Butterscotch Pumpkin Cake combines delicious butterscotch morsels, cinnamon, nutmeg and pumpkin together to form a dense but moist cake.

Butterscotch Pumpkin Cake
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    12
    to 16 servings

Ingredients

Instructions

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. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:
HEAT
1/3 cup 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.

Nutritional Information

% Daily Value *

  • Total Fat 19g 29%
  • Saturated Fat 8g 42%
  • Cholesterol 55mg 18%
  • Sodium 370mg 15%
  • Carbohydrates 64g 21%
  • Dietary Fiber 2g 6%
  • Vitamin A 50%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 8%
  • Sugars 47g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.

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