Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake

Butterscotch sauce adds even more sweet flavor to this pumpkin cake. Kids will love this doubly-rich dessert!


  • 1 to 1 2/3 cups butterscotch flavored chips
  • 2 all-purpose flour
  • 1 3/4 granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)


1. Microwave 1 cup chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature.

2. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted butterscotch morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into greased 10-inch bundt pan. Bake in preheated 350 degrees F oven for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes.

3. Remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE: Bring 1/3 cup evaporated milk just to a boil in medium, heavy-duty saucepan over medium heat; 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.

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