Butterscotch-Rum Ripple Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 cup butter, softened
- 2 cups sugar
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon rum extract
- 6 eggs
- 1 (4 ounce) package instant butterscotch pudding mix
- 3⁄4 cup butterscotch sundae sauce
directions
- Combine first 8 ingredients and 5 eggs in large mixer bowl.
- Beat about 3 minutes.
- Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
- Beat about 1 minute.
- Pour half the plain cake batter into greased floured 12-inch bundt pan.
- Spoon half the butterscotch over the top.
- Cut through batter with knife to marble.
- Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
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Reviews
-
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.
RECIPE SUBMITTED BY
True Texas
Alvarado, Texas