Butterscotch Pumpkin Cake

• 1 cup 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 Libby's canned pumpkin
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• powdered sugar (optional)

1. Preheat oven to 350u0b0F.
2. Grease 12-cup Bundt pan.
3. Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
4. Microwave at additional 10-20 second intervals, stirring until smooth.
5. Cool to room temperature.
6. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
7. Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
8. Stir in flour mixture.
9. Spoon batter into prepared bundt pan.
10. Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
11. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
12. Sprinkle with powdered sugar if desired.

butterscotch chips, flour, granulated sugar, baking powder, ground cinnamon, salt, ground nutmeg, pumpkin, vegetable oil, eggs, vanilla, powdered sugar

Taken from www.food.com/recipe/butterscotch-pumpkin-cake-20459 (may not work)