Butterscotch Pumpkin Cake

A couple of years ago while attending the Great Pumpkin Race in Hillsboro, I purchased a locally created cookbook from the Hillsboro First Mennonite Church.  This cookbook was filled with nothing but pumpkin recipes!!! YUMMMM.  My sister Teresa gave me a bundt cake pan two years ago for Christmas, I FINALLY used it. 

1 cup butterscotch flavored morels
2 cups all purpose flour
1 3/4 cup granulated sugar
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt

1/2 tsp ground nutmeg
1 can pumpkin
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla
Powdered Sugar (optional)

Preheat oven to 350 degrees.  Grease 12 cup bundt pan.
Melt morsels in microwave in small bowl.  Cool to room temperature.  While that cools:
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.  Stir together melted morsels, pumpkin, vegetable oil, eggs, vanilla in large bowl with wire whisk.  Stir in flour mixture.  Spoon batter into prepared bundt pan.
Bake 40-50 minutes or until wooden pick inserted in cake comes out clean.  Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.  Sprinkle with powdered sugar.

Next time I think I will add more butterscotch - maybe 1/4 cup morsels into batter.  Nuts would also be great in this recipe.

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