Butterscotch Pumpkin Cake

Who would have thought that butterscotch and pumpkin would make a good combination? Not me for sure, but to my surprise it does! I bought a bag of Nestle Toll House butterscotch chip to make oatmeal cookies with and saw this recipe on the back of the bag; I just had to give it a try. I change the recipe just a little; I added the second cup of chips to the batter instead of making the butterscotch sauce that the recipe calls for.

You need to give this cake a try and if you want to serve it with the butterscotch sauce you can also find this recipe on the back of the bag of morsels or on the Very Best Baking web-site.

Butterscotch Pumpkin Cake
1 (11 oz. pkg.) Nestle Toll House butterscotch flavored morsels, divided
2 cups flour
1 ¾ cups sugar
1 tablespoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup Libby’s 100% pure pumpkin
½ cup vegetable oil
3 eggs
1 teaspoon vanilla
3 tablespoons powder sugar

Preheat oven 350⁰F. Grease 12-cup Bundt pan.
Microwave 1 cups morsels in small, uncovered, microwave bowl on medium-high power for 1 minute; stir. If necessary, microwave at additional 10- to 15- second intervals, stirring just until melted. Cool to room temperature.
Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture and remaining morsels. Spoon batter into prepared Bundt pan.
Bake for 40 to 50 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 powder sugar.