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.
Yield Makes 8 servings Number Of Ingredients 15 Steps:
For cake: Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples. For butterscotch-caramel apples: Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern. Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.
Time 1h5m Yield 16 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 325 degrees Grease and flour 13x9 inch pan Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
Time 1h Yield 1 cake, 12 serving(s) Number Of Ingredients 18 Steps:
To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool. To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper. In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition. In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula. Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely. Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla. To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand. Serve at room temperature.
Time 1h50m Yield 1 (9-inch) 3-layer cake; 12 servings Number Of Ingredients 23 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.
Time 35m Yield 24 serving(s) Number Of Ingredients 13 Steps:
Spray a 13X9 baking dish with cooking spray, or line 2 muffin pans with paper liners and coat with cooking spray. In a medium bowl whisk together the flour, baking soda, pudding mix, and salt. In another bowl beat the sugar, splenda, and egg together until well combined and frothy. Mix in the yogurt, applesauce, vanilla extract and almond extract until well combined. Add the wet ingredients into the dry ingredients and beat on medium speed until just combined. Toss the butterscotch chips with cornstarch and then stir into the batter with a spoon. (cornstarch keeps the chips suspended in the batter rather then them all falling to the bottom). Transfer to the baking dish, or evenly distribute between 24 cupcake liners. For one cake, bake 30-35 minutes or until toothpick comes out clean, turning once halfway through the baking time. For cupcakes, bake 20 minutes also turning once.
Time 30m Yield 36 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in pineapple and butterscotch chips. Drop cookies by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden. Allow cookies to cool on the baking sheet for 1 minute before removing to wire racks to cool completely.
Time 50m Yield 15 serving(s) Number Of Ingredients 13 Steps:
Whisk together flours, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl. Whisk together eggs, applesauce, and oil in another bowl. Stir in apples until well-blended. Pour liquid ingredients over dry ingredients and stir just until moistened. Stir in butterscotch chips. Pour batter into a 13x9 pan that has been coated with cooking spray. Smooth with a rubber spatula. Bake in a preheated 350 degree oven about 35 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. (Watch carefully, mine was done at 26 minutes). Cool on a wire rack before cutting.
More about “butterscotch pineapple cake recipes”
Yield 12 Number Of Ingredients 5 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.
