Butterscotch Spice Cake Recipe

This was such and easy cake to make. Made with the Krusteaz Pumpkin Spice bread mix.
My sister and I cooked it up the last hour before Thanksgiving dinner.

Butterscotch Filling Directions:

Butterscotch filling must be made ahead of time and let set for a couple hours to stiffen up.
Combine sugar, butter and evaporated milk together in a medium size sauce pan. Bring mixture to a rolling boil and let boil for 4 minutes.
Remove from heat and stir in the peanut butter, butterscotch morsels, marshmallow creme and vanilla, mix until all is melted and smooth.
Stir in the chopped nuts and let set at room temp until stiff enough to layer between the cake sections.

Preheat oven and lightly spray pan with cooking spray.

Butterscotch Spice Cake Directions:

Measure the first 4 ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Spread evenly onto prepared baking sheet. Bake butterscotch spice cake until wooden toothpick inserted comes out clean.
Cool 10 minutes, cut the cake into thirds and alternate the cake layers with butterscotch filling between each slice.
Top the Butterscotch spice cake with confectioners sugar or pecan pieces for decoration.