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Butterscotch Pumpkin Cake Recipe

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This recipe for Butterscotch Pumpkin Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Martin
Added: Wednesday, July 12, 2006


2 c. (12 oz. package) butterscotch flavored morsels-divided.
2 c. all purpose flour
1 c. granulated sugar
1 tbsp. baking powder
1 tsp. Salt
1 tsp. Ground cinnamon
tsp. Ground nutmeg
1 c. solid packed pumpkin
c. vegetable oil
3 eggs
1 tsp. Vanilla extract
c. undiluted evaporated milk

MICROWAVE 1 cup morsels 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. Combine flour, granulated sugar, baking powder, salt, cinnamon and nutmeg in medium bowl. Stir together melted butterscotch, pumpkin, oil, eggs and vanilla in large bowl with wire whisk. Stir in flour mixture. Spoon batter into 10 bunt pan sprayed with no-stick cooking spray. Bake in preheated 350 degree oven for 40 to 50 mins. Or until wooden pick inserted in center comes out clean. Cool in pan for 30 mins. Remove to wire rack to cool completely. Sprinkle with powdered sugar. Slice and serve in pool of Butterscotch Sauce (recipe below).

BUTTERSCOTCH SAUCE: Heat cup undiluted evaporated milk in medium heavy saucepan over medium heat just to a boil; remove from heat. Add remaining morsels, stir until smooth. Return to heat; bring mixture just to a boil, stirring constantly. Cool to room temperature. Stir before serving. I have found that if I microwave the morsels to melt them first, then put the melted morsels into the hot milk, the sauce comes out smoother.




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