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RECIPE
8 INGREDIENTS 9 STEPS 1hr 20min

Butterscotch Rum Pound Cake

5.0
1 Ratings
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.
Butterscotch Rum Pound Cake Recipe | SideChef
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.
Make It. Bake It. Or Just Eat It.
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Make It. Bake It. Or Just Eat It.
1hr 20min
Total Time
1hr 9min
Active Time
$1.45
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 pckg
(11 oz)
NESTLÉ® TOLL HOUSE® Butterscotch Morsels
1 box
(18.25 oz)
Yellow Cake Mix
3/4 cup
1/2 cup
Milk , divided
plus 1 to 2 Tbsp
1/2 cup
Dark Rum
1/4 cup
Butter , softened
or Margarine
1 cup
Finely Chopped Roasted Walnuts
plus extra for garnish
or Pecans
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
472
FAT
21.9 g
PROTEIN
4.7 g
CARBS
59.1 g

Cooking Instructions

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Step 1
Preheat the oven to 350° degrees F (180 degrees C). Grease a 10-inch bundt pan.
Step 2
Microwave 1 1/3 cups of NESTLÉ® TOLL HOUSE® Butterscotch Morsels (1 pckg) in an uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute, then 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.
Step 3
Combine the Yellow Cake Mix (1 box) , Large Eggs (4) , Sour Cream (3/4 cup) , Milk (1/2 cup) , Dark Rum (1/2 cup) , Butter (1/4 cup) , and melted morsels in a large mixer bowl. Beat on low speed just until moistened, then on high speed for 2 minutes. Stir in the Roasted Walnuts (1 cup) .
Step 4
Pour the mixture into the prepared bundt pan.
Step 5
Bake for 50 to 60 minutes or until a wooden pick inserted in the cake comes out clean.
Step 6
Cool in the pan on a wire rack for 20 minutes. Invert onto a wire rack to cool completely.
Step 7
Transfer the cake to a serving platter. Sprinkle with remaining chopped nuts.
Step 8
Microwave the remaining morsels and 1 to 2 Tbsp milk in a small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds, then stir. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Step 9
Pour the glaze over the cooled cake.
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Nutrition Per Serving
Calories
472
% Daily Value*
Fat
21.9 g
28%
Saturated Fat
11.8 g
59%
Trans Fat
0.0 g
--
Cholesterol
92.1 mg
31%
Carbohydrates
59.1 g
21%
Fiber
0.7 g
2%
Sugars
40.4 g
--
Protein
4.7 g
9%
Sodium
383.2 mg
17%
Vitamin D
--
--
Calcium
85.1 mg
7%
Iron
0.6 mg
3%
Potassium
49.2 mg
1%
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