Butterscotch Bundt Cake Recipes

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BUTTERSCOTCH POUND CAKE

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



Butterscotch Pound Cake image

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

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

BUTTERSCOTCH BUNDT CAKE

From Cooking Light. It says to use cooking spray to grease the pan, but that never works for me, so I use butter, although I do realise that makes it far less 'light'. Oh well, at least the cake comes out of the pan!

Provided by Ppaperdoll

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14



Butterscotch Bundt Cake image

Steps:

  • Preheat oven to 325 degrees F. Coat a 12 cup Bundt pan with butter and dust with breadcrumbs.
  • Melt 4 Tbsp butter in a large saucepan over medium heat. Add brown sugar and cook 2 minutes, stirring all the time (sugar won't melt). Pour mixture into a large bowl and leave to cool about 20 minutes or so.
  • Add 3 Tbsp butter, cream cheese and vanilla to bowl and beat with a mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, 1 at a time, beating well between each addition.
  • Combine flour, cornstarch, baking soda and salt in another bowl and stir with a whisk. Add flour mixture to sugar mixture, alternating with milk, stirring after each addition.
  • Pour batter into greased pan and bake at 325 degrees F for 1 hour or until wooden pick inserted and inch from the edge comes out clean.
  • Cool in pan 10 minutes on wire rack, then remove carefully from pan. Leave to cool completely and dust with powdered sugar to serve.

Nutrition Facts : Calories 276.8, Fat 8.5, SaturatedFat 5, Cholesterol 60.6, Sodium 262.3, Carbohydrate 45.7, Fiber 0.6, Sugar 27.6, Protein 4.6

butter, to grease
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup low-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar

BUTTERSCOTCH-APPLE BUNDT CAKE

This Bundt cake is autumn comfort food at its finest! A showcase dessert with its lovely, amber color. Firm, tart apples work best, but you may use any leftovers lurking in the fridge that you need to use up. Dust with powdered sugar before slicing, if desired.

Provided by Baricat

Categories     Bundt Cake From a Mix

Time 1h30m

Yield 14

Number Of Ingredients 10



Butterscotch-Apple Bundt Cake image

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.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 41.5 g, Cholesterol 47.7 mg, Fat 12 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 335.2 mg

2 cups peeled, chopped apples
1 ½ teaspoons ground cinnamon
½ cup brown sugar
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup sour cream
½ cup water
¼ cup vegetable oil
3 large eggs

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