Butterscotch Pumpkin Cake

The taste is very good-how can you go wrong with butterscotch-but I ran into a problem in making it. When I let the melted butterscotch chips cool, I had an enormous glob. I remelted it, but it still solidified into little globs when I mixed in the other ingredients. Another time, I think I'll mix the melted butterscotch immediately with the oil, which shouldn't be harmed by the heat, to try to keep it liquid.I hope that also prevents the butterscotch from sinking to the bottom of the batter, which made the cake stick to the pan big-time, even though I had used nonstick spray.

I made this cake and added the chips last whithout melting them, to the batter. It came out wonderful that way!

I have made this cake several times now and love it. It is moist and spicy and easy to make. I think I mixed the melted morsels with the pumpkin and oil before it cooled completely. The aroma lets my 3 college aged boys know it's here, so it disappears quickly. Great cake for cool autumn evenings.

Awesome cake! I've made it 3 times now without a problem and it was enjoyed by all. It's moist and delicious and I made a butterscotch glaze by melting evaporated milk and some butterscotch chips together and drizzling it over the cake.

Wonderful flavor! I made two loaves of pumpkin bread with this recipe. After reading Jo Ann L's review, I decided to melt the chips over a double boiler with 1 tbs milk. After the chips were melted, I incorporated the pumpkin. This cooled the chips without making them lumpy. I also added the rest of the bag of unmelted butterscotch chips to the recipe and that caused the bread to stick to the bottom of the pan. I don't think that there would have been a problem with the bread sticking if I had not added the extra chips. Lastly I added 1/3 cup of finely chopped nuts. I am very pleased with the results of this recipe.