Butterscotch Pumpkin Cake
Butterscotch Chip Pumpkin Cake is a perfect one bowl cake with buttery caramel notes from the butterscotch chips, baked in 40 minutes!
Servings: 20 slices
Calories: 232kcal
Cost: $7
Ingredients
- 1 (15 oz.) can pure pumpkin puree
- 2 eggs
- ½ cup plain greek yogurt or sour cream
- 1 cup light or dark brown sugar
- 1 teaspoon vanilla
- ⅓ cup salted butter, melted
Dry Ingredients
- 2½ cups all purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1-½ teaspoons cinnamon
- 1 cup butterscotch chips
Topping:
- ⅓ cup white granulated sugar
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 F. Prepare 9X13 inch baking dish with cooking spray.
- In large mixing bowl, combine pumpkin puree, eggs, greek yogurt, brown sugar, and vanilla. Mix well. Stir in melted butter last.
- On top of wet ingredients, add flour, baking soda, baking powder, salt, cinnamon, and butterscotch chips. Mix until combined and no flour pockets are left. Be careful not to overmix, or your cake will be tough and chewy.
- Bake at 350 F for 30-33 min, or until inserted toothpick comes out clean. Light or glass pans may take a few minutes longer to bake than dark pans.
Nutrition
Calories: 232kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 256mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 193IU | Vitamin C: 0.004mg | Calcium: 22mg | Iron: 1mg
