Pumpkin-Butterscotch Cake

  • Yield: 24 servings


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

Nutritional Info *per serving

  • Calories 166
  • Fat 5.0g
  • Saturated Fat 1.5g
  • Cholesterol 18mg
  • Sodium 144mg