Pumpkin Butterscotch Snacking Cake
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2 1/2 c. all-purpose flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. ground cinnamon
2 t. ground nutmeg
1 2/3 c. (15-16 oz can) Libby's Solid Pack Pumpkin
4 eggs
1 1/2 c. packed brown sugar
1/2 c. vegetable oil
2 c. chopped walnuts, divided
2 c. (one 12-oz pkg) butterscotch morsels

Preheat oven to 350 degrees Fahrenheit.

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 13"x9" baking pan. Sprinkle with morsels and 
remaining nuts.  Bake in preheated oven for 40-45 minutes or until 
cake tests done.  Cool in pan on wire rack.  

Makes 16-18 servings.


VARIATIONS:

For a lower-fat version of the cake, you may substitute applesauce 
for the vegetable oil in a 1:1 ratio.