Butterscotch Pumpkin Cake

This is the time of year when it feels like my oven is going nonstop.........I am not complaining........If I love every minute of it.

As I continue getting ready for Thanksgiving, I baked a Butterscotch Pumpkin Cake.............To be honest it has been forever since I have made a Bundt cake.........I happened to be upstairs while this was in my oven baking............When I stepped down to take it out of the oven, I felt the wonderful scent of this cake. It was like being wrapped in a blanket of pure comfort.

It seems really hard to find a good recipe for Butterscotch lover's so when I found this one on Nestles's Very Best Baking.com, I knew it was one I would be making this Holiday season.

Butterscotch Pumpkin Cake

Ingredients

1 2/3 Cup (11oz) Butterscotch morsels (divided)

2 Cups all-purpose flour

1 3/4 Cups sugar

1 Tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 Cup Pumpkin

1/2 Cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 Tablespoons powdered sugar, (optional)

Preheat oven to 350 Grease 12-Cup Bundt pan

Microwave 1 cup morsels in small, uncovered, microwave safe

bowl on Medium for 1 minute Stir. The morsels may retain some of their original shape. If necessary, microwave a additional 10 to 15 seconds, 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 extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

For Butterscotch Sauce

Heat 1/3 cup evaporated Milk in medium pan over medium heat just to a boil remove from heat. Add remaining morsels, stir until smooth, Return to heat. Stirring constantly, bring mixture to a boil. Cool to room temperature. Stir before serving.

***I used the sauce but add powdered sugar to make a glaze