Victoria's Butterscotch Pumpkin Cake
Most of us love pumpkin pie, but why not add this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table? This variation of a classic autumnal dessert will spice things up.
- 1 2/3 Cups Butterscotch Chips (Divided)
- 2 Cups Unbleached Flour
- 1 3/4 Cups Sugar
- 1 Tablespoon Baking Powder
- 1 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Nutmeg
- 1 Cup Pumpkin Puree
- 1/2 Cup Olive Oil
- 3 Large Eggs
- 2 Teaspoons Vanilla Extract
- Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.
In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan.
Bake for 45 minutes or until done. Remove from the oven and cool in the pan for ½ hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12 slices.
- 1/3 Cup Evaporated Milk
- 2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.