Butterscotch Pumpkin Cake

Ingredients

• 1 11 oz pkg Nestle butterscotch morsels
• 2 c all-purpose flour
• 1 34 c granulated sugar
• 1 Tbsp baking powder
• 1 12 tsp ground cinnamon
• 1 tsp salt
• 12 tsp nutmeg
• 1 can pumpkin
• 12 c vegetable oil
• 3 eggs
• 1 tsp vanilla extract
• 13 c evaporated milk

Directions

1. Preheat oven to 350
2. Grease 12-cup Bundt pan
3. Microwave 1 cup of the morsels in a small microwave-safe bowl on Medium-high 70 power for 1 minute stir
4. Microwave at additional 10 to 20 second intervals stirring until smooth
5. Cool to room temperature Combine flour granulated sugar baking powder cinnamon salt and nutmeg in medium bowl
6. Stir together melted morsels pumpkin vegetable oil egg and vanilla extract in large bowl with wire whisk
7. Spoon batter into prepared pan
8. Bake for 40 to 50 minutes or until cake comes out clean
9. Cool in pan on wire rack for 30 minutes remove to wire rack to cool completely
10. Sprinkle with powdered sugar if desired
11. Serve with Butterscotch Sauce