yummy butterscotch rum cake

Delight in the rich and tantalizing flavors of this Butterscotch Rum Cake, infused with spiced rum and adorned with crunchy walnuts. A perfect dessert that promises to steal the show at any gathering.

Ingredients

For the Cake:

• 1 package yellow cake mix
• 1 package (3.4 oz) butterscotch pudding mix
• 3 large eggs
• 1/3 cup cooking oil
• 1/2 cup cold water
• 1/2 cup spiced rum
• 1 1/4 cups chopped walnut pieces

For the Rum Glaze:

• 1 stick butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup spiced rum

Directions

1. Prepare the Oven and Pan:
   • Preheat your oven to 325°F (165°C). Lightly grease and flour a Bundt pan to ensure the cake releases easily after baking.
2. Mix the Cake Batter:
   • In a large mixing bowl, combine the yellow cake mix, butterscotch pudding mix, eggs, oil, cold water, and 1/2 cup of spiced rum. Beat until the mixture is light and fluffy.
3. Assemble in Pan:
   • Sprinkle the chopped walnuts evenly at the bottom of the Bundt pan.
   • Carefully pour the cake batter over the walnuts, ensuring even distribution.
4. Bake:
   • Bake in the preheated oven for 50 minutes to 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 5 minutes before turning it out onto a serving platter. Gently tap the pan to release the cake.
5. Prepare the Rum Glaze:
   • In a saucepan, melt the butter over medium heat. Add water and granulated sugar, bringing it to a boil. Boil for 5 minutes, stirring constantly to prevent burning.
   • Remove the pan from heat and stir in 1/2 cup of spiced rum.
6. Glaze the Cake:
   • Using a toothpick, poke holes across the top of the cake.
   • Spoon the warm rum glaze over the cake, allowing it to soak into the holes and over the sides. The glaze will be slightly runny.
   • Cover the cake and place it in a cool spot. After a few hours, reapply any remaining glaze to enhance the flavor.

This Yummy Butterscotch Rum Cake becomes more flavorful as it soaks in the glaze, making it an irresistible treat that gets better with time!

Butterscotch Rum Cake

Serves: 12


Prep Time: 20 minutes


Cooking Time: 1 hour
1 hour

Nutrition facts:
380 calories
18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 package yellow cake mix
• 1 package (3.4 oz) butterscotch pudding mix
• 3 large eggs
• 1/3 cup cooking oil
• 1/2 cup cold water
• 1/2 cup spiced rum
• 1 1/4 cups chopped walnut pieces
• 1 stick butter (for glaze)
• 1/4 cup water (for glaze)
• 1 cup granulated sugar (for glaze)
• 1/2 cup spiced rum (for glaze)

Instructions

1. Preheat your oven to 325°F (165°C) and prepare a Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, water, and rum. Beat until fluffy.
3. Sprinkle walnuts in the pan, pour batter over them, and bake for 50 minutes to 1 hour.
4. Let the cake cool in the pan for 5 minutes before turning it out.
5. Melt butter in a saucepan, add water and sugar, boil for 5 minutes, then stir in rum.
6. Poke holes in the cake, pour warm glaze over it, and let it soak in.
7. Cover the cake and let it sit for a few hours before serving.

Notes

This Butterscotch Rum Cake gets better with time as it soaks in the flavorful glaze.

Butterscotch Rum Cake

Delight in the rich and tantalizing flavors of this Butterscotch Rum Cake, infused with spiced rum and adorned with crunchy walnuts. A perfect dessert that promises to steal the show at any gathering.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 380 kcal

Equipment

• Bundt Pan
• Mixing Bowl
• Saucepan

Ingredients

  

1x2x3x

For the Cake

• 1 package yellow cake mix
• 1 package (3.4 oz) butterscotch pudding mix
• 3 large eggs
• 1/3 cup cooking oil
• 1/2 cup cold water
• 1/2 cup spiced rum
• 1 1/4 cups chopped walnut pieces

For the Rum Glaze

• 1 stick butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup spiced rum

Instructions

 

• Preheat your oven to 325°F (165°C) and prepare a Bundt pan.
• In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, water, and rum. Beat until fluffy.
• Sprinkle walnuts in the pan, pour batter over them, and bake for 50 minutes to 1 hour.
• Let the cake cool in the pan for 5 minutes before turning it out.
• Melt butter in a saucepan, add water and sugar, boil for 5 minutes, then stir in rum.
• Poke holes in the cake, pour warm glaze over it, and let it soak in.
• Cover the cake and let it sit for a few hours before serving.

Notes

This Butterscotch Rum Cake gets better with time as it soaks in the flavorful glaze.

Nutrition

Calories: 380kcalFat: 18g

Keyword Easy

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