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Pumpkin Butterscotch Bundt Cake

Ingredients:


  • 1 cup canned pumpkin
  • 2 eggs, slightly beaten
  • 1 stick melted butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups whole wheat flour
  • 1 1/4 cups butterscotch chips
  • BUTTERSCOTCH GANACHE:
  • 1/3 cup heavy whipping cream
  • 2/3 cup butterscotch chips

Directions:


1. Preheat oven to 350 degrees F and place oven rack in the center position. Place the Fluted Bundt Mold on the Perforated Baking Sheet and set aside.

2. In Mixing Bowl mix together pumpkin, eggs, butter, brown sugar and sugar. Then add cinnamon, ginger, nutmeg, baking soda, baking powder, salt; adding the flour last. Stir in the butterscotch chips; pour the thick batter into the mold.

3. Bake for 30 minutes and turn oven off; leave cake in the oven for an additional 30 minutes! In Petite Sauce Pan, bring heavy whipping cream to a boil over high heat without stirring. Remove from heat. Add butterscotch chips and whisk until smooth. Pour over cake.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States