Butterscotch Bundt Cake
Simple recipe - phenomenal flavor!
Servings: 16 servings
Calories:
Ingredients
- 1 C butterscotch chips
- 2 C all-purpose flour
- 1 ¾ C granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 C canned pumpkin
- ½ C vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla
- powdered sugar for serving
- whipped cream for serving
Instructions
- Preheat oven to 350°F. Grease and flour a 10 cup bundt pan.
- Melt butterscotch chips in a microwave safe bowl at 50% for 30 seconds at a time until fully melted.
- In a medium-sized bowl combine dry ingredients. Set aside.
- In a large bowl, stir together melted butterscotch chips, pumpkin, oil, eggs, and vanilla until well combined.
- Add flour mixture to wet mixture and stir until just combined.
- Spoon mixture into prepared pan. Bake for 40-50 minutes until a knife or toothpick inserted in the center comes out clean. Check for doneness after 40 minutes.
- Cool in pan on a wire rack for 30 minutes.
- Remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar and serve with whipped cream.
Notes
This is a simple but delicious cake recipe that is great for any occasion!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg