Pineapple Butterscotch Cake Recipes

PINEAPPLE BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 325 degrees
• Grease and flour 13x9 inch pan
• Drain pineapple, reserve syrup.
• Mix 1 1/2 cups pineapple with butterscotch chips.
• Combine pound cake and pudding mix.
• Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
• Stir in remaining pineapple.
• Pour into greased and floured 13x9 inch pan.
• Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.

BUTTERSCOTCH PUDDING LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups softened butter and melted chips with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer. Spread 2/3 cup of the frosting on top; top with third cake layer. Frost side and top of cake with remaining frosting. Press crushed pretzels along bottom edge of cake. Refrigerate uncovered at least 1 hour.
• When ready to serve, carefully pour and spread caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

BUTTERSCOTCH-PINEAPPLE CAKE

Steps:

• To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool.
• To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper.
• In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition.
• In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula.
• Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely.
• Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla.
• To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand.
• Serve at room temperature.