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Pumpkin Poke Cake with Whiskey Butterscotch Sauce

Thaw 2 cups of home grown pumpkin puree from your freezer (or purchase pumpkin puree) 

Mix:
2 1/4 c. organic all purpose flour
1 1/2 c. sugar
3 1/2 tsp. non-gmo baking powder
1 tsp. salt
1 tsp. organic cinnamon* optional

Add the pumpkin puree to the dry ingredients, and add 1 tsp. of homemade vanilla extract.  

 Bake in a 9 x 13 in baking pan sprayed with organic non-stick oil spray.  350° for 25-30 minutes.  Check center with a toothpick.

Allow to cool completely.


Using the handle of a wooden spoon poke holes in the top of the cake and drizzle homemade whiskey butterscotch sauce.  I do not measure.  I simply drizzled it into each hole made.  Top cake with organic whipped cream,  sprinkle a bit of homemade pumpkin pie spice on top and drizzle more whiskey butterscotch sauce and if preferred some chopped organic pecans.  Store in refrigerator.

 This is good, but it's better when you use more of the butterscotch sauce.
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Comments

Goatldi said…
I may be in the package with your giveaway win if you keep posting goodies like this😋
October 14, 2018 at 3:19 PM
mamasmercantile said…
My goodness, that got my mouth watering.
October 15, 2018 at 9:05 AM
Pioneer Woman at Heart said…
Thanks mamasmercantile, we delivered some to the kids.
October 15, 2018 at 10:38 AM
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