Yummy Butterscotch Rum Cake Recipes

BUTTERSCOTCH-RUM RIPPLE CAKE

Butterscotch-Rum Ripple Cake image

Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read.

Provided by True Texas

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
1 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon rum extract
6 eggs
1 (4 ounce) package instant butterscotch pudding mix
3/4 cup butterscotch sundae sauce

Steps:

Combine first 8 ingredients and 5 eggs in large mixer bowl.
Beat about 3 minutes.
Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
Beat about 1 minute.
Pour half the plain cake batter into greased floured 12-inch bundt pan.
Spoon half the butterscotch over the top.
Cut through batter with knife to marble.
Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

Nutrition Facts : Calories 511.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 155.1, Sodium 525.1, Carbohydrate 71.9, Fiber 1, Sugar 33.8, Protein 7.5

YUMMY BUTTERSCOTCH RUM CAKE

Yummy Butterscotch Rum Cake image

What an easy way to make a tasty splash! This oh-so-moist cake would be a great addition to any special luncheon, holiday spread or bake sale.

Provided by JoSele Swopes

Categories Cakes

Time 1h20m

Number Of Ingredients 13

Ingredients

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

Steps:

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......

EASY RUM CAKE

Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

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