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Pumpkin Butterscotch Cake Recipe

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This recipe for Pumpkin Butterscotch Cake is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow cake mix
1 package instant butterscotch pudding mix
1/4 Cup water
1/4 Cup neutral flavored oil
4 eggs
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/2 cup butterscotch or salted caramel chips
Directions:
Directions:
Combine first seven ingredients. Beat 30 seconds on low speed...then to medium for 2 minutes.

Pour into greased and floured 10 inch tubed cake pan. Bake at 350 degrees for 50-55 minutes or until a toothpick in the center comes out clean. Cool 10 minutes in pan and place on cake plate. Drizzle with following:

Melt 5 Tablespoons butter...add 1 cup sugar...1/3 cup milk...cook over medium and stir 1 minute. Add 6 ounces butterscotch or salted caramel chips and beat till chips are completely dissolved. Drizzle on cake. (This makes enough for two cakes if just drizzled on top.)

 

 

 

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