Fall is my excuse for pumpkin everything!
This is one of my absolute favorite Fall desserts. My mom has made it for years for company, tailgates, etc. and it is always a crowd pleaser. I recently baked Pumpkin Butterscotch Cake for friends that came to visit us in Boston! This is such a unique recipe with the hint of butterscotch to compliment the pumpkin! FALL PERFECTION Y'ALL. The recipe is below...
1 cup Nestle's butterscotch chips
2 cups flour
1 3/4 cup sugar
1 Tbsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1 cup pumpkin
1/2 cup vegetable oil
3 large eggs
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan.
Microwave chips in a small bowl on medium-high power for 1 minute, stir. Microwave at an additional 10-20 second intervals, stirring until smooth.
Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl.
In a large bowl stir together melted chips, pumpkin, vegetable oil, eggs, and vanilla with a wire whisk. Stir in flour mixture.
Spoon batter into prepared pan. Bake 40-50 mins or until wooden pick comes out clean. Cool in pan on wire rack for 30 mins.
When completely cooled, sprinkle with powdered sugar. It works best to have the powdered sugar in a shaker like the one pictured below.
This makes the finished product really pretty!
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Southern Belle and Carolina girl who loves Jesus, family, and life below the Mason-Dixon line. A Fan of Southern hospitality, grits and biscuits, pearls and bow ties, cotton and magnolias, sunshine and sweet tea, and all things monogrammed!