Butterscotch Banana Bundt Cake
One of the best cake mix cakes I've ever made! Mashed bananas ensure a moist cake and the addition of sweet butterscotch chips complements it perfectly.
- 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
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.