Banana Butterscotch Cake

Banana and butterscotch are two of my favorite flavors. The recipe for this easy, moist cake was on the back cover of a bag of Toll House butterscotch chips. Enjoy!

Banana Butterscotch Cake

(Serves 8-10)

  • 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
  • 1 pkg. (18.5 oz) yellow cake mix
  • 4 large eggs
  • 3/4 cup or 2 medium mashed ripe bananas
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1/4 cup granulated sugar
  1. Preheat oven to 375* F
  2. Grease a 10-cup bundt or tube pan.
  3. Microwave 1 1/3 cup morsels into a medium bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If the morsels keep some of their shape, microwave an additional 10 to 15-second, stirring just until they are melted.
  4. In another large bowl, beat cake mix, eggs, bananas, vegetable oil, water and granulated sugar on low speed until moistened. Beat on high speed for 2 minutes.
  5. Stir 2 cups of the cake batter into melted morsels and mix.
  6. Spoon batters into prepared baking pan alternating between plain and butterscotch cake mix.
  7. Bake 35-45 minutes till a wooden toothpick inserted in the cake comes out clean.
  8. Cool in the pan for 20 minutes and then invert onto a cooling rack to cool completely.
  9. Place the remaining morsels in a zip-lock bag and microwave on medium-high for 30 seconds, kneading to smoothly melt the chips. Microwave additional 10 seconds if necessary.
  10. Snip the corner and drizzle over the cooled cake.

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