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Butterscotch Rum Pound Cake

Butterscotch Rum Pound Cake

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Nestle(R) Toll House(R)

A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. PREHEAT oven to 350 degrees F. Grease 10-inch Bundt pan. MICROWAVE 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
  2. COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared Bundt pan.
  3. BAKE for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
  4. MICROWAVE remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
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Reviews

az_starshine
6
1/3/2004

My mom asked me to bring desserts for Thanksgiving this year (this is the first year in several my husband and I haven't done it with his family), so I'm thinking this cake looks really wonderful. I'm just wondering if I could use rum extract instead of the rum in the cake. Any feedback would be greatly appreciated! :)

Marnie White
5
1/3/2004

Yummy! Not really pound cake, more of a Bundt cake, but still great. My only issue is that it fell apart when I unmolded it - make sure you cool it completely before removing it from the pan.

AMETHYSTELYNE
4
10/18/2004

I really liked that recipe. The cake was moist and full of flavor. I had to lower the temperature of my oven b/c after the first 30 mins, the crust started to be really dark and hard. I omitted the butterscotch glaze and went with a Rum glaze instead. What can I say, I am a lushie ;)