Cake Mix Butterscotch Coffee Cake Recipes

Steps:

• Set oven to 350 degrees F.
• Grease a 13" x 9" baking pan.
• In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
• In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
• Combine flour, sugar, baking soda and baking powder.
• Cut in cold butter, until mixture resembles fine crumbs.
• In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
• In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
• Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
• Bake for 40-45 minutes.
• To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.

Steps:

• Mix together oil, water and egg.
• Add cake mix and puddings.
• Mix well.
• Pour half of batter into greased 9x13" pan.
• Top with half of crumb topping, then rest of batter, finally with last half of the topping.
• Bake at 350 for 1 hour.

Steps:

• Heat oven to 350ºF.
• Drizzle 2 Tbsp. butter onto bottom of 8-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
• Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
• Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
• Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.

Steps:

• Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
• Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Steps:

• In a large mixing bowl combine the eggs, sugar, grenadine, apples, walnuts and butterscotch chips. Mix well and set a side.
• In a medium mixing bowl combine the flour, wheat flour, baking soda, cinnamon and salt. Mix well.
• Stir the flour mixture into the apple mixture and stir till all the ingredients are well combined. Batter should be pink and lumpy.
• Lightly coat the sides and bottom of a loaf pan. Pour the mixture into the pan.
• For the topping combine the 1 tablespoon of flour, wheat flour, 1/2 teaspoon of cinnamon, butter and 1/4 cup of walnuts in a small mixing bowl till the ingredients look like fine crumbs.
• Sprinkle the crumb mixture over the batter in the pan and bake in the oven at 350 degrees for 45-50 minutes.

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
• Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
• 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; invert onto wire rack. Gently remove pan. Cool cake completely.
• Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.

Steps:

• Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
• Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
• In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
• To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
• Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
• To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

Steps:

• Preheat oven 40 400 degrees.
• Spread walnuts in a sprayed 9 inch round cake pan.
• Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan.
• If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits. Cook biscuits 25 to 30 minutes.
• While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.
• When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.
• Remove from pan to plate and serve.