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Butterscotch Rum Pound Cake recipe

Butterscotch Rum Pound Cake.

This velvety cake is flavored with sourcream, dark rum and butterscotch morsels. A drizzle of butterscotchglaze is the crowning touch.

Recipe: Butterscotch RumPound Cake

1 (11-ounce) package or 1 2/3 cupsNESTL ® TOLL HOUSE® Butterscotch Flavored Morsels- divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe follows)
Chopped nuts (optional)

  • Preheat oven to 350°F (175°C).Grease 10-inch bundt pan.
  • Microwave 1 1/3 cups morsels in medium,microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;stir. Microwave at additional 10- to 20-second intervals, stirringuntil smooth; cool to room temperature.
  • Combine cake mix, eggs, sour cream, milk,rum, butter and melted morsels in large mixer bowl. Beat on lowspeed just until moistened. Beat on high speed for 2 minutes.Stir in 1 cup nuts. Pour into prepared bundt pan.
  • Bake for 50 to 60 minutes or until woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 20 minutes. Invert onto wire rack to cool completely; transferto serving platter. Pour Glaze over cake; sprinkle with choppednuts.
  • For Glaze: Microwave remaining morselsand 1 to 2 tablespoons milk in small, microwave-safe bowl onMEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave at additional10- to 20-second intervals, stirring until smooth. Cool for 5to 10 minutes.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Paula Deen's Rum Pound Cake

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  • Comments

    1 Comment


    My grandmother, or “Nonny” as I called her, loved to bake and was known for her signature Rum Cake — an incredibly rich butter and rum soaked pound cake. What is the correction?

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