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This cake is so good! You won’t be able to leave this one alone and it won’t last long. Your family and guests will love it.1 box Pillsbury Moist Supreme Classic Yellow cake mix 1 (3.4 ounce) box Jello Butterscotch Instant Pudding and Pie Filling 3 eggs 1 cup milk 1/2 cup oil (I use Canola) 1/2 cup rum, you can use less (I used Bacardi Puerto Rican Rum) 1 cup walnuts, chopped or nuts of your choice 1/2 cup Toll House butterscotch morsels In a mixing bowl combine eggs, milk, and oil and mix well. Add cake mix, pudding mix, and rum; continue mixing. Fold in walnuts and butterscotch chips. Spray cake pan with cooking spray. Cook in preheated 350 degree oven for 50 – 60 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes in pan before removing. Vanilla Butterscotch Rum Frosting 3/4 cup Toll House butterscotch morsels 1 tablespoon butter or margarine 1 (16 ounce) can Pillsbury Creamy Supreme Classic White Frosting 1 tablespoon Bacardi Puerto Rican Rum Combine butter and butterscotch morsels in a glass dish and microwave on high until melted. Remove and stir in 1 1/2 cups of the frosting. Return to microwave and heat just to pouring consistency. Remove and stir in rum. Can add more of the frosting until you get the right consistency to pour over cake. (If you have frosting left over, cover and put in fridge. Heat and serve over individual cake slices) Enjoy! If you like this recipe, you might also like my recipe for Nutty Pineapple Pistachio Cake. Pin for later! © 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder