Butterscotch Banana Bundt Cake Food

BUTTERSCOTCH BANANA CAKE

Steps:

• Preheat oven to 375°F.
• Grease 10-cup Bundt pan or round tube pan.
• Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
• STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
• Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
• Beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Stir 2 cups batter into melted morsels.
• Stir chocolate chips and chopped nuts into remaining batter.
• Alternately spoon batters into prepared baking pan.
• Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on medium-high(70%) power for 30 seconds; knead.
• Microwave an additional 10-15 second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over cake.

BUTTERSCOTCH BANANA BUNDT CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Generously grease and flour a large Bundt or tube cake pan. In a small bowl, microwave 1-1/3 cups of the butterscotch chips 30 seconds at power level 7, then stir and continue to microwave at 15-second intervals until melted. Set aside. In a large mixing bowl and using a hand mixer, beat the cake mix, eggs, mashed bananas, sugar, water, and oil as directed on cake mix box. Measure out 2-1/2 cups of the batter into a separate bowl then stir the melted butterscotch chips into it. Alternating the two batters, spoon into the cake pan. (My pan was about 3/4 full). Bake for 45-55 minutes, or until center tests done with a wooden toothpick. Cool in pan on a wire rack for 20 minutes then remove cake to rack to cool completely. Place the remaining 1/3 cup butterscotch chips in a small plastic ziptop bag and microwave for a few seconds at a time, kneading it with your fingers in between, just until it's smooth. Snip off a small corner from one side of the bag and pipe over cake.

BUTTERSCOTCH POUND CAKE

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 BANANA BUNDT CAKE RECIPE

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.

BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
• Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
• Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
• Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
• Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

BUTTERSCOTCH PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.