Butterscotch Bundt Cake
Simple recipe - phenomenal flavor!
Servings: 16 servings
Calories: 202kcal
Ingredients
- 1 cup butterscotch chips
- 2 cups all-purpose flour or gluten free flour blend
- 1 ¾ cups granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- powdered sugar for serving
- whipped cream for serving
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 10 cup bundt pan.
- Melt butterscotch chips in a microwave safe bowl at 50% for 30 seconds at a time until fully melted.
- In a medium-sized bowl combine dry ingredients. Set aside.
- In a large bowl, stir together melted butterscotch chips, pumpkin, oil, eggs, and vanilla until well combined.
- Add flour mixture to wet mixture and stir until just combined.
- Spoon mixture into prepared pan. Bake for 40-50 minutes until a knife or toothpick inserted in the center comes out clean. Check for doneness after 40 minutes.
- Cool in pan on a wire rack for 30 minutes.
- Remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar and serve with whipped cream.
Nutrition
Serving: 0g | Calories: 202kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 279mg | Potassium: 62mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2439IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg