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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Butterscotch Spice Cake Recipe

Butterscotch Spice Cake Recipe

This was such an easy cake to make. We made it with the Krusteaz Pumpkin Spice bread mix.
My sister and I cooked it up the last hour before Thanksgiving dinner.

Butterscotch Spice Cake, creamy center, with pecan nuts
1 package Krusteaz Quick Bread Mix, Pumpkin Spice
1/2 cup Water
1/3 cup Olive oil
2 Eggs

Butterscotch Spice Cake Filling

3 cups Sugar
3/4 cup Butter
2/3 cup Evaporated Milk
1/2 cup Peanut Butter
1 package Butterscotch Morsels
1 tsp Vanilla
1 cup Chopped Walnuts
1 - 7 ounce jar Kraft marshmallow creme

Oven Temp ~ 350°
Baking Time ~ 13 to
Pan Type ~ 11 x 17 inch jelly roll pan or large cookie sheet with sides

Butterscotch Spice Cake Filling Directions:

Butterscotch filling must be made ahead of time and let rest for a couple hours to stiffen up.
Combine the sugar, butter and evaporated milk together in a medium size sauce pan. Bring mixture to a rolling boil and let boil for 4 minutes.
Remove from heat and stir in the peanut butter, butterscotch morsels, marshmallow creme and vanilla. Mix until all is melted and smooth.
Stir in the chopped nuts and let set at room temperature, until stiff enough to layer between the cake sections.

Preheat oven and lightly spray cake pan with cooking spray.

Butterscotch Spice Cake Directions:

Measure the first 4 ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Spread evenly onto prepared baking sheet. Bake butterscotch spice cake until wooden toothpick inserted comes out clean.
Cool for 10 minutes, then cut the cake into thirds. Alternate the cake layers with butterscotch filling between each slice.
Top the butterscotch spice cake with confectioners sugar or pecan pieces for decoration.

24 Servings
Nutrition facts:
Serving Size 108 g
Calories 450
Calories from Fat 191
Total Fat 21.2g 33%
Saturated Fat 9.9g 50%
Cholesterol 31mg 10%
Sodium 235mg 10%
Total Carbohydrates 63.2g 21%
Dietary Fiber 1.1g 5%
Sugars 53.3g
Protein 4.6g
Vitamin A 4% • Vitamin C 0% • Calcium 3% • Iron 4%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!