Butterscotch Pumpkin Cake

The first words out of my mouth upon trying this cake? "If I were to marry a cake, this so would be it!"

When pouring the butterscotch sauce over it, a lot of it pooled in the middle of the cake. So when that first slice was cut, it was this mini-flood of sweetness. What I really enjoyed was taking a forkful, then dipping into the sauce. :)

Ingredients:
1-2/3 cups (11-oz. pkg.) butterscotch morsels, divided
2 cups all-purpose flour
1-3/4 cups granulated sugar
1 Tbsp baking powder
1½ tsp ground cinnamon
1 tsp salt
½ tsp ground nutmeg
1 cup Libby's 100% Pure Pumpkin
½ cup applesauce
3 large eggs
1 tsp vanilla extract
3 Tbsp powdered sugar (optional)
1/3 cup evaporated milk (optional)

Directions:
Preheat oven to 350F. Grease a 12-cup Bundt pan.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake at 350F 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. Serve with Butterscotch Sauce.

For Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.