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. 

​​Ben asked me to make a birthday cake for a friend of his last week so naturally, I thought of my pumpkin butterscotch cake.  I make this cake at least once every Fall.  The pumpkin makes it nice and moist and the spices really add a nice flavor.  Don't let that fact that it is a scratch cake discourage you from trying it.  It really is easy and I took some photos to help walk you through it.

​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

​Microwave 1 cup chips until melted.  Cool to room temperature.  Combine dry ingredients.

​Stir together melted chips, pumpkin, oil, eggs and vanilla.  

​Stir in flour mixture.

Spoon batter into greased bundt pan.  Bake 4-50 minutes at 350.  Cool 30 minutes in pan and remove. 

​For Sauce:  Heat evaporated milk until boiling.  Remove from heat.  Add 2/3 cup chips and return to heat.  Bring to a boil.

​Cool to room temperature.  Drizzle over cooled cake.

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.

Ciao!

Click here for a printable version of this recipe