Butterscotch-Rum Ripple Cake

READY IN: 1hr 50mins
Recipe by True Texas

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.

Top Review by LonghornMama

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.

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.

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