1 2/3 cups (11- ounce package) butterscotch flavored chips
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Powdered sugar (optional)
Microwave 1 cup morsels in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted butterscotch morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into greased 10-inch bundt pan. Bake in preheated 350 degree oven for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar.
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