Yummy Butterscotch Rum Cake

Cook time: 1 Hr Prep time: 20 Min Serves: 8-12




1 pkg yellow cake mix (duncan hines)
1 pkg pudding, butterscotch
3 large eggs
1/3 c cooking oil
1/2 c cold water
1/2 c rum (spiced rum)


1 stick butter
1/4 c water
1 c sugar
1/2 c rum (spiced rum)
1 1/4 c walnut pieces (chopped)


1. Pre-Heat oven 325* Lightly grease and flour Bundt Pan
2. In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
3. Sprinkle 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…
4. Prepare 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…
5. Poke 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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