Best Butterscotch Banana Bundt Cake Recipes

Butterscotch Banana Bundt Cake Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 7

1 1/2 (15 1/4 ounce) box yellow cake mix (I used Betty Crocker, one whole box plus 1-1/2 c. from another box)
1 (11 ounce) package Nestle butterscotch morsels, divided
4 jumbo eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup sugar
1/2 cup water
2/3 cup vegetable oil

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.

Salted Butterscotch-Banana Bundt Cake image

Provided by @MakeItYours

Number Of Ingredients 17

Cooking spray, for the pan
2 tbsp. turbinado sugar or raw sugar
1 3/4 c. all-purpose flour
1 3.4-ounce box instant butterscotch pudding mix
1 tsp. baking powder
1 tsp. baking soda
4 medium overripe bananas
3 large eggs, lightly beaten
1/2 c. canola oil
1 c. brown sugar
1 tsp. pure vanilla extract
1 1/4 tsp. kosher salt
1/2 c. toffee bits
1/4 c. butterscotch chips
1 tbsp. unsalted butter
2 tbsp. heavy cream
Coarse sea salt, for sprinkling

Steps:

Heat oven to 325 degrees F. Coat a 10-to 12-cup nonstick Bundt pan with cooking spray. Sprinkle turbinado sugar evenly to coat the pan. In a large bowl, whisk together the flour, pudding mix, baking powder, and baking soda. In a large bowl, mash 3 of the bananas. Cut the remaining banana into 1/4-inch pieces and set aside. Add the eggs, oil, sugar, vanilla, and 1 teaspoon salt to the mashed bananas and whisk to combine. Add the flour mixture and mix until fully incorporated. Fold the diced bananas and toffee bits. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Meanwhile, place the butterscotch chips, butter, cream, and the remaining 1/4 teaspoon salt in a small microwave-safe bowl. Microwave on high until the chips start to melt, 35 to 40 seconds. Whisk until smooth. Let cool for 5 minutes, then drizzle on top of the cake. Lightly sprinkle with sea salt.