Butterscotch Pumpkin Bundt Cake

This is a cake recipe I got out of a magazine or the Nestle website or something years ago and has become a fall staple for Halloween parties and fall get togethers and church parties.  The butterscotch sauce is super yummy and the pumpkin cake is really moist!  The most important thing here is the allow the eggs to warm to room temperature and butterscotch chips to cool to room temperature after melting. Otherwise you can get either a little "scrambled egg" in the mix or the butterscotch chips get too cool and don't incorporate well.  Wait the extra 10 or 15 minutes to mix the batter until they are room temp - it's worth it!

Ingredients:

1 2/3 c (11-oz pkg) Butterscotch Morsels

2 c. all-purpose flour

1 ¾ c. granulated sugar

1 Tbsp. baking powder

1 ½ tsp. ground cinnamon

1 tsp. salt

½ tsp. ground nutmeg

1 c. Pumpkin (Libby’s canned)

½ c. vegetable oil

3 large eggs, at room temperature

1 tsp. vanilla extract

Powdered sugar (optional) 

Directions:

Preheat oven to 350°.  Microwave 1 c morsels in small, microwave-safe bowl on medium-high power for 1 minute; stir.  Microwave at 10- to 20-second intervals, stirring until smooth. 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 bundt mold.  Bake 40- 50 min or until toothpick comes out clean. Cool in mold on wire rack. Turn out of mold and sprinkle with powdered sugar. Serve with Butterscotch Sauce. 

Butterscotch Sauce 

1/3 c Evaporated Milk

2/3 c butterscotch morsels 

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