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Pumpkin Butterscotch Cake

Arlene Mead’s butterscotch twist on a classic Bundt cake is a homey company favorite. “It’s always a winner,” she says. This cake was shown in our story on the Mead kitchen, which you can read here.

  • Nonstick cooking spray
  • Flour for dusting
  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin (not pumpkin pie mix)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (11-ounce) package butterscotch-flavored chips
  • 1 cup chopped pecans, toasted
  • Powdered sugar

Preheat oven to 350°F. Coat 10-inch fluted tube pan (Bundt) with cooking spray or grease pan then dust well with flour. Sprinkle all interior surfaces of pan with flour; shake pan well, moving in a circular motion to coat all surfaces with light dusting of flour. Knock out and discard excess flour.

In medium bowl, combine 2 cups flour, sugar, baking powder, cinnamon, salt, nutmeg, and cloves. In large bowl, whisk together pumpkin, eggs, and vanilla. Stir in flour mixture to blend thoroughly. Stir in butterscotch chips and pecan pieces.

Spoon batter into prepared pan. Bake 60 to 70 minutes, or until wooden pick inserted in cake comes out clean. Remove from oven; cool in pan on wire rack 30 minutes. Remove cake from pan; cool completely. Sprinkle cake generously with powdered sugar before serving. Makes 8 servings.