pumpkin butterscotch chip bundt cake

Does anyone else have that area of their home where the recipe clippings are just piling up to the ceiling….. my pile is all clipped together with huge paper clips and laying around on a corner of my kitchen counter. I also have another clipped pile near my bed and a third in the pantry near some of my cookbooks.

This beautiful cake was adapted from one of the clippings in the bottom of one of those piles and it is definitely a keeper. I changed it from the original quite a bit…. for the better I might add!

Here’s what you need:

1 C  butterscotch chips

2 C flour (I always use unbleached flour)

1 ½ C granulated sugar (I’m going to try 1 ¼ C next time)

1 T baking powder

1 ½ t cinnamon

1 t salt

½ t nutmeg

1 C canned pumpkin

½ C vegetable oil (did you know you can substitute applesauce here?)

3 eggs, beaten

1 t pure vanilla extract

Here’s what you do:

Whisk dry ingredients: flour, sugar, baking powder, cinnamon, salt and nutmeg

Mix wet ingredients: eggs (beat them), pumpkin, oil and vanilla

Mix wet into dry and when almost incorporated together, add chips.

Pour into greased bundt pan and bake at 350 degrees for about 40 minutes.

I highly recommend using Pam for Baking when preparing a cake pan – it NEVER fails! Look at that beautiful cake!

Two comments:

I took this cake to work and it got rave reviews from my co-workers… “When are you going to post this recipe?”

As you might have noticed, I really like bundt cakes…. My third one here on the blog… for a humorous look at my last bundt cake, see the Spiced Rum Cake recipe and read about its woeful ending! Still laughing about that…..

(printable recipe)