Butterscotch Chip Bundt Cake Recipes

BUTTERSCOTCH POUND CAKE

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.

BUTTERSCOTCH CAKE

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.

BUTTERSCOTCH-APPLE BUNDT CAKE

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.

BUTTERSCOTCH CHIP BUNDT CAKE

Steps:

• 1. 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.
• 2. Pour batter into well-greased and floured Bundt pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick comes out clean.
• 3. Let cool for exactly 20 minutes and turn out onto serving plate. Sprinkle with powdered sugar.

BUTTERSCOTCH PECAN BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan, or 2 6 cup loaf pans. I use flour no stick spray.
• 2. Combine first 5 ingredients in mixer and blend on slow for 30 seconds. Continue to mix on medium for 2 minutes. Be careful not over mix.
• 3. Mix in chips and pecans by hand. Spoon into baking pan and spread to level. Bake for 5-60 minutes or till tooth pick comes out clean.
• 4. Let cake cool in the baking pan for 20 minutes, then invert onto serving dish. While cake is cooling make the pour over icing.
• 5. In sauce pan combine chips and sweetened condensed milk, and warm over low heat till chips melt and mixture is smooth. Add vanilla and drizzle over cake while cake is still warm. Sprinkle top with chopped pecans and serve. This will get you rave reviews!