Pumpkin Butterscotch Cake
A couple of years ago, I had a hard time finding canned pumpkin in the grocery stores. Unbeknownst to me, there was a pumpkin shortage that year which meant that canned pumpkin was sparse. Apparently it was a nationwide shortage because I called my mom and asked her to buy some pumpkin for me in Ohio and she ran into the same issues. It was a pretty sad Thanksgiving with no pumpkin pie. From now on, when I see canned pumpkin hit the supermarket shelves in late September, I start to stock up. I love to cook with pumpkin (obviously) and I certainly don't want to face another pumpkin crisis.
Pumpkin Cake with Butterscotch Sauce
1 2/3 cup butterscotch chips ½ teaspoon ground cloves
2 cups flour 1 cup pumpkin
1 ¾ cup sugar ½ cup oil
1 Tablespoon baking powder 3 eggs
1 ½ teaspoon cinnamon 1 teaspoon vanilla
1 teaspoon salt 1/3 cup evaporated milk
½ teaspoon nutmeg
This was somewhat of a nontraditional birthday cake but it was well received. I really like to eat this cake with my morning tea. It is just as good as coffee cake as it is a dessert.
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