I would love to tell you that the inspiration for this cake was something grand but it wasn’t. It came to me as I was relaxing outside today and thinking.
Out of nowhere the thought of how much my Mom loved Butter Rum Lifesavers candy when she was alive wandered into my thoughts. My next thought was, of course, that it would make a great cake flavoring. I immediately went into the kitchen to see what I had on hand to bring this cake to life.
Much like my Pistachio Bundt Cake, this one starts with a white (or yellow) cake mix with a few simple add-ins which make it a quick and simple cake to make.
What’s really amazing is just how easy this cake is to make. I used my Nordic Ware Heritage Bundt pan for this recipe. I just love the deep grooves and the way it looks presented on the table. It really takes this cake to another level.
PRO KITCHEN TIP: For bundt pans with deep grooves such as the heritage bundt pan , I find that using vegetable shortening works best for helping the cake release from the pan. For a standard bundt pan , non-stick cooking spray or butter works fine.
Butter Rum Bundt Cake
- 1 box of White or Yellow cake mix
- 2 small (3.4 oz) boxes of instant butterscotch pudding
- 3/4 cup butter , melted
- 1 cup milk
- 4 eggs
- 6 oz Butterscotch Chips
- 1 Tsp Rum extract
- 1 Tbsp Butter flavoring
- 1 cup powdered sugar
- 2 tbsp water
- Preheat oven to 350 °F
- Grease a 10-inch bundt pan [See Note 1] with non-stick cooking spray.
- In a mixing bowl, combine cake mix, puddings, melted butter, milk, eggs, butterscotch chips, and extracts for about 3 minutes, being careful not to overwork the batter as overworking the batter causes a more dense cake.
- Pour into prepared pan and bake 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake rest on a cooling rack in the pan for 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
- Once the cake is cool, drizzle with royal icing.
- For bundt pans with deep grooves such as the heritage bundt pan, I find that using vegetable shortening works best for helping the cake release from the pan. For a standard bundt pan, non-stick cooking spray or butter works fine.