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Butterscotch Banana Cake

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“This banana cake has sweet butterscotch inside and out. What can be so bad about bananas and butterscotch? Try it you might like it! I found this on & tweaked it a bit; I didn't allow for cooling time of 20 minutes.”

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)


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

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