You are here: Home » Recipes » Pumpkin-Butterscotch Cake Pumpkin-Butterscotch Cake Recipe by Relish ContributorKitchen Tested Yield 24 servings You might not even realize there is pumpkin in this cake -- it tastes more like a wonderful spice cake. PrintEmail Ingredients 2 1/2 cups all-purpose flour1 tablespoon baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 (16-ounce) can solid-pack pumpkin2 large eggs2 large egg whites1 1/2 cups light brown sugar1/3 cup canola oil2/3 cup butterscotch morsels Instructions Preheat oven to 350F. Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg. In a large mixing bowl, beat pumpkin, eggs, egg whites, brown sugar and oil with a mixer at medium speed 3 minutes. Stir in dry ingredients just until blended. Spread batter in the baking pan and sprinkle with butterscotch morsels. Bake 40 to 45 minutes, until a toothpick inserted in middle comes out clean. Let cool in pan on a wire rack. Cut into squares.