butterscotch pumpkin bundt cake |
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Everything about it says "autumn." Even my daughter, who doesn't care for pumpkin pie, loves this cake. I love this cake and have been known to eat it for breakfast, lunch and dinner. It's a good thing that we typically make it only during the fall/winter.
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2 big handfuls less than a bag of butterscotch chips (about half the bag)
2 cups flour 1 1/4 cup white sugar 1T baking powder 1 1/2t cinnamon |
1t salt
1/2t nutmeg 1 can pumpkin (about a cup) 1/2 cup oil (*not* olive or sesame) 3 eggs |
Pre-heat oven to 350 degrees. Grease and flour bundt pan (Todd uses Pam). Microwave butterscotch chips on medium for about 1 minute, Check on it. Microwave in 10-20 second intervals until smooth and melted.
Sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, mix together melted butterscotch, pumpkin, oil, eggs and vanilla. Stir in dry ingredients and pour into the bundt pan.
Bake 40-50 minutes or until a toothpick pierced to the center of the cake comes out clean. Cool completely, then flip out.