Butterscotch Spice Cake Food

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BUTTERSCOTCH SPICE CAKE



Butterscotch Spice Cake image

A quick, easy butterscotch spice cake. Kids love it!

Provided by Sonja

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
  • Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g

BUTTERSCOTCH LAVA CAKES



Butterscotch Lava Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray, for the ramekins
3/4 cup butterscotch chips
1 stick (8 tablespoons) salted butter
1 1/4 cups powdered sugar
2 large eggs plus 3 yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Chocolate ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
  • Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
  • Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.

OLD-FASHIONED BUTTERSCOTCH CAKE



Old-Fashioned Butterscotch Cake image

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH APPLE CAKE WITH CARAMEL GLAZE



Butterscotch Apple Cake with Caramel Glaze image

Looking for a new butterscotch apple cake recipe? This Butterscotch Apple Cake with Caramel Glaze will make use of all the fresh apples in season!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
1/4 cup plus 3 Tbsp. milk
3 McIntosh apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
1/4 tsp. ground cinnamon

Steps:

  • Heat oven to 350ºF.
  • Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
  • Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 28 g, Protein 4 g

BUTTERSCOTCH SPICE CAKE



Butterscotch Spice Cake image

A quick, easy butterscotch spice cake. Kids love it!

Provided by Allrecipes Member

Categories     Cake Mix Cakes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
  • Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g

BUTTERSCOTCH APPLE SPICE CAKE



Butterscotch Apple Spice Cake image

Make and share this Butterscotch Apple Spice Cake recipe from Food.com.

Provided by Coasty

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

2 pink lady apples, thinly sliced into rings
375 g plain flour
30 g cornflour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
440 g light brown sugar
250 ml milk
3 eggs
1 teaspoon vanilla bean paste
180 g butter
330 g caster sugar
200 ml cream
120 g butter

Steps:

  • Preheat oven to 180°C.
  • Butterscotch sauce: combine sugar and 125ml water into a small pot and stir over medium heat until sugar dissolves.
  • Cook, while brushing sides of pot with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour about 10 minutes.
  • Remove from heat and add 25ml cream and 20g butter.
  • Pour half of this mixture into the base of a greased 18cm x 23cm pan. Place the sliced apple onto the butterscotch and set aside.
  • Return remaining caramel mixture to the head, add remaining cream and butter and cook until combined 2-3 minutes.
  • Sieve together the flours, baking powder and spices into the bowl of an electric mixer, add sugar and mix to combine. With mixer on low speed, add butter and mix until just combined.
  • Whisk together milk, eggs and vanilla paste in a separate bowl. Add one third to milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
  • Spoon mixture over butterscotch apples, smooth top and bake until golden and firm to the touch.70-80 mins, then turn onto a wire rack.
  • Serve immediately with extra butterscotch sauce.

Nutrition Facts : Calories 810, Fat 33.5, SaturatedFat 20.4, Cholesterol 146, Sodium 376.5, Carbohydrate 122.4, Fiber 2.5, Sugar 80.2, Protein 8.6

BUTTERSCOTCH POKE CAKE



Butterscotch Poke Cake image

Make and share this Butterscotch Poke Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

19 ounces yellow cake mix
3 ounces butterscotch pudding mix
4 large eggs
1 1/2 cups water
1/2 cup oil
14 ounces sweetened condensed milk
12 ounces butterscotch topping
8 ounces non-dairy whipped topping, thawed

Steps:

  • Preheat oven to 350*.
  • Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
  • Spread batter in a sprayed 9x13 pan --
  • Bake 40-45 minutes.
  • Cool in pan 5-10 minutes.
  • Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
  • Pour sweetened condensed milk evenly over cake.
  • Let cool completely.
  • Spread cake with butterscotch ice cream topping.
  • Top with cool whip --
  • Serve chilled.

Nutrition Facts : Calories 537, Fat 23.6, SaturatedFat 8.6, Cholesterol 82.9, Sodium 465.3, Carbohydrate 76.4, Fiber 0.8, Sugar 41.9, Protein 7.3

BUTTERSCOTCH APPLE CAKE



Butterscotch Apple Cake image

"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 medium tart apples, peeled and chopped (4 cups)
1 cup chopped pecans
1 package (11 ounces) butterscotch chips

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERSCOTCH SWIRL CAKE



Butterscotch Swirl Cake image

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

1 cup butter, softened
2 cups sugar
6 large eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

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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From thebestcakerecipes.com


SPICED BUTTERSCOTCH BUNDT CAKE | NOURISHED ENDEAVORS ...
Incredibility moist spice cake packed with the right balance of aromatic fall spices ; Made from scratch, rich and smooth tasting butterscotch glaze that beautifully complements the spice cake ; Recipe is so easy to make and is great for serving at any gathering ; How to Make Spice Cake Recipe . For me, spice cake in the fall is a must! There is just something about …
From nourishedendeavors.com


RECIPE OF QUICK BUTTERSCOTCH SPICE CAKE WITH CREAM CHEESE ...
Steps to make Butterscotch Spice Cake with Cream Cheese Frosting: Preheat oven 350. Grease pan you are going to cook cake in, I use a bundt pan and Crisco oil. Set pan aside.. In a large mixing bowl add all the ingredients for baking the cake and mix till smooth and no lumps.. Pour in bundt pan and place in over for 50-60 minutes. Check with ...
From thesaturdayszone.com


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