BUTTERSCOTCH BUNDT CAKE
My absolute favorite all-butter bundt cake covered in butterscotch sauce. Even better, this Butterscotch cake will be out of the oven, dripping in butterscotch sauce and ready to eat in under 90 minutes.
Provided by Rebecca Blackwell
Categories Bundt Cakes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F (163° C). Coat the inside of a 10-cup (9 or 10 inch) bundt pan with vegetable shortening or butter. Sprinkle a couple tablespoons of flour inside the pan and shake it around so that the entire inside of the pan is thoroughly greased and floured. Tap out excess flour.
- Using an electric mixer, beat the butter and sugar on medium high speed until very light and fluffy, 3-4 minutes.
- Add the eggs and egg yolks one at a time, beating on medium-high for 20 for seconds after each addition to incorporate each egg into the batter before adding the next. Scrape down the sides of the bowl as necessary.
- Beat in the vanilla extract.
- Add the flour, salt, baking powder and baking soda to a separate bowl and stir with a wire whisk to combine.
- Add the flour and buttermilk to the batter in alternating additions: 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour. Beat each addition on medium-low speed just long enough to incorporate it into the batter, scraping down the sides of the bowl after each addition.
- Pour batter into prepared bundt pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. (If you haven't already made the butterscotch sauce, make it while the cake is baking.)
- Remove the cake from the oven and let cool in the pan for 5 minutes. Place a plate or serving platter over the top of the bundt pan and gently flip the cake over so that it's resting on the plate.
- Use a pastry brush to coat the cake with approximately 1 cup of butterscotch sauce. I like to do this in several layers, allowing some of the sauce to soak into the cake before coating it with another layer. Some of the sauce will pool around the bottom of the cake. Just scoop this up and pour it over slices as you serve.
- Serve with an additional 1 cup of butterscotch sauce for drizzling.
Nutrition Facts : Calories 489 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1/12 of the cake, Sodium 560 milligrams sodium, Sugar 50 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
DOUBLE BUTTERSCOTCH COCONUT CAKE
I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.
Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH CHOCOLATE MARBLE CAKE
This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350D F.
- Grease Bundt pan well and lightly flour it.
- In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
- Beat at medium to high speed for about 3 minutes until mixture is smooth.
- Pour two-thirds of batter into prepared pan.
- Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
- Swirl through batter very gently with thin knife to marble.
- Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
- Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.
BUTTERSCOTCH POUND CAKE
Make and share this Butterscotch Pound Cake recipe from Food.com.
Provided by susan
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 8
Steps:
- Melt together in top of a double boiler the morsels, instant coffee, and water.
- Cream together butter and sugar; blend into the butterscotch mixture.
- Add flour alternately with the buttermilk to the creamed mixture.
- Add eggs, one at a time, beating well after each addition.
- Turn into a well-greased and floured Bundt pan or a tube pan.
- Bake at 350 degrees for 55-60 minutes.
- Cool for 15 minutes before removing from pan.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
Provided by Steph Loaiza
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
- Fold in the remaining white chocolate chips.
- Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving
BUTTERSCOTCH BANANA BUNDT CAKE RECIPE
This Butterscotch Banana Bundt Cake is so simple and full of flavor. If you have never tried butterscotch and banana combined, this recipe is calling your name.
Provided by Camille Beckstrand
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour (or spray with non-stick cooking spray) a bundt pan and set aside.
- In a large bowl, mix together the dry cake mix (don't prepare it as directed on the box), dry pudding mix (don't prepare it as directed on the box), water, eggs, and oil. Combine until fully incorporated.
- Add the mashed bananas into the bowl and mix until combined.
- Pour the batter into the greased bundt pan and bake for 45-48 minutes (or until a toothpick inserted in the middle comes out clean).
- Pull the cake out of the oven when finished baking and let cool for about 45 minutes before inverting onto a plate.
- When the cake has cooled, top with Butterscotch Glaze and serve.
Nutrition Facts : Calories 311 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 44 mg, Sodium 321 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
BUTTERSCOTCH-APPLE BUNDT CAKE
This Bundt cake is autumn comfort food at its finest! A showcase dessert with its lovely, amber color. Firm, tart apples work best, but you may use any leftovers lurking in the fridge that you need to use up. Dust with powdered sugar before slicing, if desired.
Provided by Baricat
Categories Bundt Cake From a Mix
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
- Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
- Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
- Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
- Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 41.5 g, Cholesterol 47.7 mg, Fat 12 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 335.2 mg
ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE
Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 0 g
BUTTERSCOTCH POUND CAKE
Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.
Provided by terilk1
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
- Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
- Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
- Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g
BUTTERSCOTCH SWIRL CAKE
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
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