Nestle Butterscotch Pumpkin Cake
by RaDonnaRidner-Thurman
 Savory Servings
Nov 16, 2011 | 2966 views |  0 comments | 34 34 recommendations | email to a friend | print | permalink
Nestle Butterscotch Pumpkin Cake
Nestle Butterscotch Pumpkin Cake
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Always in search of a new dessert recipe, I love looking at the back of the various chip packages. From the semi-sweet to the white chocolate chip, they always have at least two recipes they recommend with their product. My thinking is that they have test kitchens and they make sure the recipe is top notch before they publish it on the back of their product. So you are usually pretty safe in making those recipes – I’ve always had good luck with them. I have to admit though, when I saw “butterscotch pumpkin cake” on the back of the Nestle butterscotch chip bag I was extremely skeptical. Who in their right mind would put butterscotch and pumpkin together? It had to be someone very creative who realized that these two flavors can complement each other beautifully. The sauce actually makes the dish. I must admit, I could eat a bowl of the sauce by itself, it is so delicious. I found when I made it though, the longer the butterscotch sauce stood at room temperature, the better it became. So I would definitely recommend making the sauce first and then make your cake. I kept my sauce in a separate container and drizzled it on the slice when I served it. You could probably pour the sauce on the cake if you are going to serve it all immediately. However, if you are going to serve a few slices here, a few slices there, I would recommend keeping it separate because I think the cake would soak up all of the sauce goodness within an hour of pouring it on. You can use canned pumpkin or fresh pumpkin in this recipe. I will post a recipe soon that involves fresh pumpkin, how to prepare it and how all pumpkins are not created equal. Some are for decoration only and there are specific ones for specific purposes (certain types for pies, certain types for cakes, muffins, etc.).

What you will need for the cake:

•    1 2/3 cups (11-oz. pkg.) butterscotch chips

•     2 cups all-purpose flour

•    1 3/4 cups granulated sugar

•    1 tablespoon baking powder

•    1 1/2 teaspoons ground cinnamon

•    1 teaspoon salt

•    1/2 teaspoon ground nutmeg

•    1 cup cooked and pureed pumpkin

•    1/2 cup vegetable oil

•    3 large eggs

•    1 teaspoon vanilla extract

•    3 tablespoons powdered sugar (optional)

What you will need for the butterscotch sauce:

•    1/3 cup of evaporated milk

•    2/3 cup of butterscotch morsels (the rest of the package after measuring what you will need for the cake)

The instructions for the cake:

Preheat your oven to 350. Liberally grease a Bundt pan with nonstick spray or vegetable shortening. Measure 1 cup of butterscotch morsels and microwave them for one minute and stir. If they are still a little lumpy, microwave them for an additional 10 seconds stirring until they are melted. Set them aside to work on the rest of your batter.

In a medium bowl, add the flour, baking powder, cinnamon, salt, nutmeg and sugar. In a large bowl, combine the melted butterscotch with the pumpkin, vegetable oil, eggs and vanilla extract. Stir vigorously with a wire whisk until thoroughly combined. Stir in your flour mixture and mix until you have a nice orangey – brown batter. Carefully pour or spoon it into the prepare Bundt pan.

Bake it for 40-50 minutes depending on your oven. It will be golden brown on top and if you insert a wooden toothpick and it comes out clean then your cake is done. My got a little brown on top before it was done in the middle so I placed a small sheet of foil over the top very loosely to protect it from getting too brown while the middle finished baking. Cool it in the pan for 30 minutes then remove it and let it cool on a wire rack for at least an hour. Sprinkle it with the powdered sugar and serve it with the butterscotch sauce.

The Instructions for the Butterscotch Sauce:

Heat 1/3 cup of Evaporated milk in a medium saucepan over medium heat until it just starts to boil. Remove it from the heat and stir in the butterscotch morsels. Whisk it until it is smooth, this took me a little while. I still had little bits of butterscotch in my sauce but they ended up dissolving a little later. Let it cool completely to room temperature and stir it before serving.

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