Butterscotch Pumpkin Cake

• 1 (11 oz.) pkg. Nestle butterscotch morsels
• 2 c. all-purpose flour
• 1 3/4 c. granulated sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 can pumpkin
• 1/2 c. vegetable oil
• 3 eggs
• 1 tsp. vanilla extract
• 1/3 c. evaporated milk

1. Preheat oven to 350u0b0.
2. Grease 12-cup Bundt pan.
3. Microwave 1 cup of the morsels in a small microwave-safe bowl on Medium-high (70%) power for 1 minute; stir.
4. Microwave at additional 10 to 20 second intervals, stirring until smooth.
5. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
6. Stir together melted morsels, pumpkin, vegetable oil, egg and vanilla extract in large bowl with wire whisk.
7. Spoon batter into prepared pan.
8. Bake for 40 to 50 minutes or until cake comes out clean.
9. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
10. Sprinkle with powdered sugar, if desired.
11. Serve with Butterscotch Sauce.

butterscotch, flour, sugar, baking powder, ground cinnamon, salt, nutmeg, pumpkin, vegetable oil, eggs, vanilla extract, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118994 (may not work)