Description
This Butterscotch Pumpkin Cake is a moist and flavorful dessert that combines the rich taste of butterscotch with the warm spices of pumpkin. Perfect for fall gatherings!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1/2 cup butterscotch chips
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix melted butter, pumpkin puree, eggs, and vanilla until smooth.
4. Combine the wet and dry ingredients, stirring until just blended.
5. Fold in the butterscotch chips.
6. Pour the batter into a greased 9×13 inch baking pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
Let the cake cool completely before serving.
Serve with whipped cream for an extra treat.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cake, pumpkin, butterscotch, dessert