BUTTERSCOTCH PUDDING CAKE
Provided by Sandra Lee
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
- In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
- In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
- Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
BUTTERSCOTCH LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
PUMPKIN BUNDT CAKE
Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream if desired.
Nutrition Facts : Calories 215 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PUMPKIN CAKE
Make and share this Butterscotch Pumpkin Cake recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
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.
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)
I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.
Provided by Chef Mean Green
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Pour into a greased and floured bunch pan.
- Bake 50-55 minutes at 350°F.
Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6
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
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
BUTTERSCOTCH PUMPKIN CAKE
A delightful, moist cake that is perfect for the cool days of autumn! With a cup of tea or coffee this makes a nice afternoon snack.
Provided by Allrecipes Member
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350 degrees F. Grease 12-cup Bundt pan.
- MICROWAVE 1 cup morsels in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 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 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 50 minutes or until wooden pick 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. Serve with Butterscotch Sauce.
- FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLE® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 32.6 g, Cholesterol 24.3 mg, Fat 9.3 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 163.6 mg, Sugar 24 g
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