Pumpkin Butterscotch cake review

r3 · **Joined:** Sun Oct 12, 2003 3:01 pm **Posts:** 28

This may be a triple posting--am having problems with my browser--so, I'm making one last attempt to post this review. My apologies if I duplicate:

Hey guys--just made a variation of the Pumpkin Butterscotch cake posted in another thread.

Original recipe was a scratch cake. I decided to try to convert this to a mix. Turned out great--but I made a few changes:

1) Instead of 1 cup pumpkin and 1/2 cup oil, I just used a whole can of Libby's pumpkin and eliminated the oil altogether. I also used 6 oz of butterscotch morsels (per recipe)

2) Used 3 jumbo eggs (didn't have large)
3) Instead of the flour/baking soda/etc, I used a white Duncan Hines cake mix.
4) Used 2 teaspoons pumpkin pie spice (instead of just the ginger/cinnamon called for in the receipe.
5) For the butterscotch sauce, I used 1/3 cup evaporated milk, over 1/2 cup butterscotch morsels, and threw in a handful of cinnamon chips also.

Baked at 325 for 52 minutes (dark bundt pan).

Cake is really great--very moist, flavorful, and the butterscotch/cinnamon sauce is delicious. I slice a piece, put it in the microwave about 20 seconds to get it warm, and then pour the sauce over it (I've got the sauce in a gravey boat). Good breakfast cake--great with coffee.

This is a very dense, moist cake--like a pound cake--even with 3 eggs--next time I make this, I may use 2/3 of a can of pumpkin to lighten the texture a little. I would also love to try this cake with a german chocolate cake mix.

Hope everyone is having a great Sunday!

CarolynB · **Posted:** Sun Oct 19, 2003 12:42 pm

r3 - This sounds good and I love that it starts with a white mix. Great to see you posting!

MaryK - I just flunked Moderator 101. r3 said she was afraid there would be a triple post and there was one. You posted, however, and it showed up 3 times. I thought I'd delete two of them since they were the same (except for color) and it deleted all three! I'm so sorry - could you please post your message again? (And I'll go double-check to see what I did wrong! I know one of my messages posted twice once when I was getting strange messages about trying again. I deleted one and the other stayed.)

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Good Afternoon Everyone, I too, am having trouble posting today, but here goes again, and we will see what happens.r 3 Thank you for posting the review. I just made a very dry Pumpkin Spice Cake using a Spice Cake Mix, 1 cup of pumpkin, and 3 eggs. I increased the pumpkin pie spice to 2 tsp. and added 1 cup chopped pecans to the other ingredients called for in the recipe, but I wouldn't think that would have been the cause of the dryness. Now, since you have posted your review, you have sort of confirmed what I had wondered, if maybe the addition of another cup of pumpkin and another egg might not have helped my cake,especially since the only other liquid was 3 tablespoons of oil, and 1/3 cup of water.

Michelle W. · **Posted:** Wed Oct 22, 2003 10:53 am

Hey r3,
I want to try your modified pumpkin butterscotch cake, so I had a question. In your recipe, you said you replaced the flour, salt, baking powder with a white cake mix, but did you add the granulated sugar, or is that also replaced by the cake mix???
Thanks, Michelle W.

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hi Everyone: Yes,Carolyn mine first posted 3 times if memory serves, and then I started deleting, and all of a sudden it told me I couldn't delete someone else's post. I wondered what had happened, if maybe I lost count, but you have cleared up the mystery, and all is well. I am glad you told me though I was beginning to wonder about a "Senior Moment." :oops:

Regina · **Posted:** Wed Oct 22, 2003 6:29 pm

Mary K, it is not a "senior moment", it is an Intelectual Overload! That's what my 92 year old aunt calls her moments and I love it.
Regina

BarbaraMc · **Posted:** Wed Oct 22, 2003 7:17 pm

r3 - Thanks, I'm going to try your doctored version!

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hey, Regina: I love you Aunt's definition. :lol:

I'm not 92, but I like it, and I'm going to start using it. It's original. I don't think I'll make to 92.That is a special status, you know it?

CarolynB · **Posted:** Wed Oct 22, 2003 10:08 pm

Mary K. - I'm still not sure what happened with that delete. Perhaps we were both deleting at the same time. I sent you a Private Message at the time after posting to again apologize but I'm not sure I've figured that out either. I sent Info a PM also and I didn't hear back so I'm thinking I'm missing a step somewhere. When I hit the Submit button (or whatever it says) it brings me back to my typed message and nothing says it was sent. I have Intellectual Overloads every day and am sorry I caused you to think you were having one. Love your aunt's description, Regina! Thank her for us.

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hi Carolyn, That is what I figure must have happened, and at the time, of course I didn't know you were deleting, and it struck me as being very odd, because when it told me I couldn't delete someone else's post, I thought, "oh, my, I wasn't trying to," but then mine had disappeared, so when you said you had deleted it, because it had posted 3 times, then I felt relieved. Yes, it makes sense that is what happened. :lol:

I really hadn't slipped a cog. Thank you for filling me in. :lol:

Carol Howell · **Posted:** Thu Oct 23, 2003 8:38 am

I also baked the pumpkin-butterscotch bundt cake yesterday. I used the expensive butterscotch chips because I can really taste a difference. I also added a cup of cinnamon chips, which livened things up, and a cup of toasted chopped pecans. When I made the glaze, I used a cup each of butterscotch and cinnamon chips, but then I made a mistake: the glaze turned out too thin. I poured it on the cake and watch it disappear. The cake looked dark and moist but not frosted. So I made another batch of frosting, getting the consistency right this time, and spooned it on top of the layer that soaked in. This time it made nice thick butterscotchy scallops and arrested drips down the sides of the cake. I decorated the top with pecan halves. My "mistake" made the cake so extra rich and moist that I'm thinking of adding it to the recipe permanently!

SmileySunrise · **Posted:** Thu Oct 23, 2003 2:59 pm

I baked the pumpkin-butterscotch cake last night, too, and it was yummy! I baked mine in mini loaf pans and I packaged most of them up and put them in the freezer. I decided they would be nice to have on hand in the event I have Thanksgiving dinner this year at my home. I thought I could give each person a wrapped loaf to take home, decorated with a pretty ribbon and some wheat possibly. I didn't make the glaze, and it was good on it's own! Thanks for sharing!!

Pumpkin Butterscotch cake review

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