Yummy Butterscotch Rum Cake

This is a melt in yer mouth cake. This recipe is a no brainer, it was given to my mom from a very good friend years ago. It still works, I made it for work this past year and it went over great. Had people wanting me to make one for them to take home.

JoSele’s Blue Ribbon Butterscotch Rum Cake




1 pkgyellow cake mix (duncan hines)
1 pkgpudding, butterscotch
3 largeeggs
1/3 ccooking oil
1/2 ccold water
1/2 crum (spiced rum)


1 stickbutter
1/4 cwater
1 csugar
1/2 crum (spiced rum)
1 1/4 cwalnut pieces (chopped)



1Pre-Heat oven 325* Lightly grease and flour Bundt Pan
2In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
3Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour
Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release…
4Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake…
5Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is……
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