Pumpkin-Butterscotch Cake

Kitchen Tested
  • Yield 24 servings

You might not even realize there is pumpkin in this cake -- it tastes more like a wonderful spice cake.


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (16-ounce) can solid-pack pumpkin
2 large eggs
2 large egg whites
1 1/2 cups light brown sugar
1/3 cup canola oil
2/3 cup butterscotch morsels


  1. Preheat oven to 350F. Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg.
  3. 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.
  4. 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.



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