Butterscotch Pumpkin Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1 cup butterscotch chips
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup libby's canned pumpkin
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• powdered sugar (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 grease 12-cup bundt pan.
• 3 microwave butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir.
• 4 microwave at additional 10-20 second intervals, stirring until smooth.
• 5 cool to room temperature.
• 6 combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• 7 stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• 8 stir in flour mixture.
• 9 spoon batter into prepared bundt pan.
• 10 bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• 11 cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• 12 sprinkle with powdered sugar if desired.