Butterscotch-Rum Ripple Cake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition


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


Most Helpful

This exact recipe came with my Bundt pan. You should add half the batter then half the butterscotch and marble the layers with a knife using a folding motion. Repeat with remaining batters (batter, butterscotch, swirly motion; batter, butterscotch, swirly motion). The butterscotch glaze may be made by combining 1/4 c butter, 1/4 c brown sugar, and 2T milk. Bring to a full boil. Add 1 c powdered sugar and 1 t vanilla or rum extract and beat until smooth. May add additional milk to obtain desired consistency.

LonghornMama August 07, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a