Butterscotch Chip Bundt Cake Recipes

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BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

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

1 cup butterscotch chips
2 tablespoons instant coffee
1/4 cup water
1 cup butter, softened
1 1/2 cups sugar
3 cups self-rising flour
3/4 cup buttermilk
4 eggs

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.

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

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

1 ½ cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

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 CHIP BUNDT CAKE



Butterscotch Chip Bundt Cake image

Very easy delicious dessert. No need for frosting. Just sprinkle with powdered sugar and serve with a scoop of vanilla ice cream.

Provided by Candy Ayers @CookingChic

Categories     Cakes

Number Of Ingredients 7

4 - eggs
1/2 cup(s) vegetable oil
1 - 8 oz. container sour cream
1 box(es) yellow cake mix
1 - 3.4-ounce vanilla instant pudding and pie filling
1/2 cup(s) butterscotch chips
1/2 cup(s) chopped pecans

Steps:

  • Combine eggs, oil, sour cream, cake mix and pudding mix in a medium bowl. Mix well, about 2 minutes on medium speed. Stir in the butterscotch chips and nuts.
  • Pour batter into well-greased and floured Bundt pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick comes out clean.
  • Let cool for exactly 20 minutes and turn out onto serving plate. Sprinkle with powdered sugar.

BUTTERSCOTCH SNACK CAKE



Butterscotch Snack Cake image

Handy pantry ingredients , including cake and pudding mixes, are the key to this moist, golden cake from Joanie Ward of Brownsburg, Indiana. It has a chewy, nutty topping and big butterscotch flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 5

1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
2 cups milk
1 package yellow cake mix (regular size)
1 package (11 ounces) butterscotch chips
1/2 cup chopped pecans or walnuts

Steps:

  • In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. , Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 307 calories, Fat 13g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 264mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE



Chocolate Chocolate Chip Bundt Cake image

This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.

Provided by My'esha

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 12

Number Of Ingredients 2

1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
  • Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
  • Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g

BUTTERSCOTCH CAKE



Butterscotch Cake image

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. -Judy Lamon, Louisville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

Steps:

  • Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts : Calories 765 calories, Fat 36g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 422mg sodium, Carbohydrate 103g carbohydrate (79g sugars, Fiber 2g fiber), Protein 7g protein.

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