Butterscotch Banana Cake

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READY IN: 58mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1 23
    cups butterscotch chips, divided (11 oz pkg)
  • 1
    (18 1/2 ounce) package yellow cake mix
  • 4
    large eggs
  • 34
    cup medium mashed banana
  • 12
    cup vegetable oil
  • 14
    cup water
  • 14
    cup sugar
  • 12
    cup chocolate semisweet chocolate morsel (optional)
  • 14
    cup chopped pecans, garnish (optional)
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DIRECTIONS

  • Preheat oven to 375°F.
  • Grease 10-cup Bundt pan or round tube pan.
  • Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
  • STIR.
  • The morsels may retain some of their original shape.
  • If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
  • Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
  • Beat on low speed until moistened.
  • Beat on high speed for 2 minutes.
  • Stir 2 cups batter into melted morsels.
  • Stir chocolate chips and chopped nuts into remaining batter.
  • Alternately spoon batters into prepared baking pan.
  • Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
  • Cool in pan for 20 minutes; invert onto wire rack to cool completely.
  • Place remaining morsels in small, heavy-duty plastic bag.
  • Microwave on medium-high(70%) power for 30 seconds; knead.
  • Microwave an additional 10-15 second intervals, kneading until smooth.
  • Cut tiny corner from bag; squeeze to drizzle over cake.
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