Recipe: Pumpkin Butterscotch Snacking Cake

Pumpkin Butterscotch Snacking Cake
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Makes 15 servings

2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 2/3 cups (15-16 oz can) Libby's Solid Pack Pumpkin
4 eggs
1 1/2 cups packed brown sugar
1/2 cup vegetable oil
2 cups chopped walnuts, divided
2 cups (12 oz pkg) butterscotch morsels

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl. Beat pumpkin, eggs, sugar, and oil in large mixer bowl at medium speed for 3 minutes. Stir in flour mixture just until blended. Stir in 1 cup of walnuts. Spread into greased 13x9-inch baking pan. Sprinkle with morsels and remaining nuts. Bake in preheated 350 degree F oven for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.