Butterscotch Rum Pound Cake

Butterscotch Rum Pound Cake

In this recipe:

based on 61 reviews
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8
15 min.
prep
114 min.
total
12 to 16 servings

This velvety Butterscotch Rum Pound Cake is flavored with sour cream, dark rum and butterscotch morsels. A drizzle of butterscotch glaze is the crowning touch.

Ingredients

  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 1 pkg. (18.25 oz.) yellow cake mix
  • 4 large eggs
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1/2 cup dark rum
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1 cup finely chopped walnuts or pecans
  • GLAZE (recipe below)
  • Chopped nuts (optional)
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PREHEAT oven to 350° F. Grease 10-inch bundt pan.

MICROWAVE 1 1/3 cups morsels in uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature.

COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed 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 wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.

FOR GLAZE:
MICROWAVE
remaining morsels and 1 to 2 tablespoons milk in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool for 5 to 10 minutes.

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Excellent

This is an incredible cake. Be sure to display it on a nice cake plate for the syrup pools around the cake and makes a great presentation!

- dina gann from mount juliet, TN

Sinfully delicious

Christmas Day, served this to a house full of Baptists! The cake received rave reviews. And, it is so-o-o easy to make. Why not use rum in place of milk in glaze??

- Pat Serio from Knoxville TN

Wow!

This is my younger daughter's favorite. She has requested that I make it for her rehersal dinner for her wedding!

- DIANE DANIEL from WOODBINE, GA

Perfect Gift for Holidays!

I made this a few years ago as Christmas gift for my neighbors and friends. I used 5.75 x 3 in. mini loaf pans to make mini pound cakes. I put cakes in mini ceramic thing (I don't know how you call it) they sell at craft stores, which are the perfect size for these cakes. Then I wrapped them with cellophane and decorated with ribbons of holiday colors. They come out so nice and make perfect gifts. My friends were so impressed - they said that should quit my job and start business doing this. I recommend this to anyone who want to impress some people this holiday seasons!

- Nagisa D. from Saint Leonard, MD

flavorfull

i have made this cake-was just fabulous and everyone was very pleased with it-would very much share this recipe with anyone and i have!!!not difficult either.

- SUSAN RENICKER from Massillon, OH

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 520
  • Calories from Fat: 250
  • Total Fat: 28g (43% of DV)
  • Saturated Fat: 13g (64% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 370mg (16% of DV)
  • Carbohydrates: 53g (18% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 36g
  • Protein: 6g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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