BUTTERSCOTCH RUM CAKE

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Butterscotch rum cake is a delicious dessert and wonderful with coffee.

Butterscotch Rum Cake

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
 
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5 from 1 vote

Butterscotch Rum Cake

This cake is made with a cake mix, but no one would ever know. So delicious and wonderful frosting makes this cake!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Cake
Cuisine: American, southern
Keyword: Butterscotch Rum cake, cake mix recipe
Servings: 1 cake
Author: The Southern Lady Cooks

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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10 Comments

  1. Sarah McCormick says:

    What size bundt pan should I use?

  2. This has quickly become a family favorite. I now make this cake for almost every holiday. It’s easy and sooo good!5 stars

  3. Can this be done in a 9 x 13 pan? Sounds delicious.

  4. mildred hurtt says:

    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?

  5. 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!!!

  6. 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!

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