This is one of the first cakes I decided to try tackle on my own, and I’m glad I did! This cake is so delicious and moist, and oh, my, the rum! The rum really makes a difference to the take by giving it a really great flavour. I’m not the only one who thinks that way because everyone who tried it loves it. This cake has been my go-to dessert for parties and gatherings, and it has not let me down yet. I’ve only made this in a 13 x 9 x 2 pan, though. I’ve yet to try it in a bundt pan . . . but the pan I use works! Do give this cake a try, and let me know if you like it.
Recipe
This cake is great for gatherings!
Ingredients
- 1 2/3 cups (11-oz. pkg.) butterscotch flavoured morsels, divided
- 1 pkg. (18.25 oz.) yellow cake mix/li>
- 4 large eggs/li>
- 3/4 cup sour cream/li>
- 1/2 cup milk and 1-2 tablespoon milk for the glaze/li>
- 1/2 cup dark rum/li>
- 1/4 cup (1/2 stick) butter or margarine, softened/li>
- 1 cup finely chopped walnuts or pecans/li>
Instructions
- Preheat oven to 350 F.
- Microwave 1 1/3 cups morsels in an uncovered microwave-safe bowl on medium-high power for 1 minute. Stir. The morsels may retain some of their original shapes. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature.
- Combine cake mix, eggs, sour cream, milk, rum extract, butter and melted morsels in large mixer bowl. Stir in 1 cup nuts. Pour into greased up pan.
- Bake for about 50-60 minutes.
- For the glaze, microwave the remaining morsels and milk on medium-high. The morsels may retain some of their original shapes. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 5-10 minutes.
- Pour glaze over cake and sprinkle with chopped nuts.
Adapted from Nestle.
Gallery
Butterscotch Rum Pound Cake’s Ingredients
Butterscotch Rum Pound Cake’s Mixture
Butterscotch Rum Pound Cake After Baking
Butterscotch Rum Pound Cake with the Drizzle and Topping
Butterscotch Rum Pound Cake Ready to be Eaten