Best 4 Yummy Butterscotch Rum Cake Recipes

Are you looking for a delectable dessert that will tantalize your taste buds and leave you craving for more? Look no further than the Butterscotch Rum Cake. This delightful treat is a culinary masterpiece that combines the sweetness of butterscotch with the warmth of rum, creating a symphony of flavors that will transport you to a realm of pure indulgence. With its moist and fluffy texture, this cake melts in your mouth, leaving a trail of butterscotch and rum that will linger long after the last bite. So, if you're ready to embark on a culinary adventure, let's dive into the world of the Butterscotch Rum Cake and discover the secrets behind its irresistible charm.

Here are our top 4 tried and tested recipes!

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 @JODIE57

Categories Cakes

Number Of Ingredients 13

Ingredients

CAKE
1 package(s) yellow cake mix (duncan hines)
1 package(s) pudding, butterscotch
3 large eggs
1/3 cup(s) cooking oil
1/2 cup(s) cold water
1/2 cup(s) rum (spiced rum)
RUM GLAZE
1 stick(s) butter
1/4 cup(s) water
1 cup(s) sugar
1/2 cup(s) rum (spiced rum)
1 1/4 cup(s) walnut pieces (chopped)

Steps:

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

BUTTERSCOTCH SWIRL CAKE

Butterscotch Swirl Cake image

I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
6 large eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.

MOLTEN BUTTERED RUM CAKES

Molten Buttered Rum Cakes image

Make and share this Molten Buttered Rum Cakes recipe from Food.com.

Provided by Pinay0618

Categories Dessert

Time 40m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon graham cracker crumbs
1/2 cup butterscotch chips (3 oz)
1/3 cup butter or 1/3 cup margarine
2 whole eggs
1 egg yolk
1/4 teaspoon rum extract
1/3 cup packed brown sugar
1/3 cup all-purpose flour

Steps:

Heat oven to 400°F Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.

Nutrition Facts : Calories 549.8, Fat 33.6, SaturatedFat 21.3, Cholesterol 258.1, Sodium 239.9, Carbohydrate 55.2, Fiber 0.4, Sugar 43.4, Protein 7.4

Tips:

Choose the right rum: Opt for a high-quality, dark rum with a smooth, rich flavor.
Use real butter: Real butter will give your cake a more decadent flavor than margarine or oil.
Don't overmix the batter: Overmixing can lead to a tough, dry cake.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting to set properly.

Conclusion:

Butterscotch rum cake is a delicious and decadent dessert that is perfect for any occasion. With its moist, flavorful cake and creamy, buttery frosting, this cake is sure to be a hit. Follow the tips above to make the perfect butterscotch rum cake every time.