BUTTERSCOTCH RUM CAKE
Butterscotch rum cake is a delicious dessert and wonderful with coffee.
You won’t be able to leave this one alone and it won’t last long. Your family and guests will love it. When you need a delicious cake that is super simple, make this one! We love homemade cakes as much as the next person but sometimes a simple dessert just gets the job done. That is what this cake is! It’s basically a cake mix dressed up. I’ve made this cake for several occasions and it always gets rave reviews! I love a dessert that has a certain “wow” factor but is still simple to prepare and that is THIS cake.
Ingredients Needed for Butterscotch Rum Cake
Pillsbury Moist Supreme Classic Yellow cake mix
Jello Butterscotch Instant Pudding and Pie Filling
Eggs
Milk
Oil (I use Canola)
Rum (I used Bacardi Puerto Rican Rum)
Walnuts
Toll House butterscotch morsels
Butter
Pillsbury Creamy Supreme Classic White Frosting
Notes: you can easily make this cake in a 9X13 instead of a bundt pan. You can also use rum extract in this recipe.
If you like this recipe, you may also want to try our butterscotch banana bread. It’s also very simple to prepare and absolutely delicious!
Butterscotch Rum Cake
Ingredients
Cake Ingredients
- 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
Vanilla Butterscotch Rum Frosting Ingredients
- 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
Instructions
Cake Instructions:
- 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. Add Frosting.
Frosting Instructions
- 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)
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Our one grocery store used to sell Butter Rum muffins, then we moved. The new store sells them, but they are terrible. I made these only I subbed butter for oil and baked in a muffin tin with sugar on top. Fabulous! Thank you for this recipe.
Is this to be stored in the fridge after fixing? Or just covered and room temperature?
Either is fine.
What size bundt pan should I use?
I use a 10 inch, Sarah.
This has quickly become a family favorite. I now make this cake for almost every holiday. It’s easy and sooo good!
Can this be done in a 9 x 13 pan? Sounds delicious.
Yes, Eloise, I see no reason why you couldn’t make it in a 9 x 13 pan without a problem.
Why would you even consider making a rum cake and ask if you could leave the rum out…. then it wouldn’t be a rum cake would it?
I totally agree Mildred.lol
My two daughters and I love rum cake and my husband loves butterscotch so we’ll all be happy with this delicious cake recipe ~ Thanks so much!!!
I love this
I have some rum I need to use up (we aren’t big drinkers so the stuff lasts forever in our house!) so this recipe is perfect. It looks easy and delicous!