There's just something about the (non-alcoholic) butter rum flavor that folks enjoy and this cake is super moist because of the addition of pudding mix. #CakeMix #Cake #Rum
2small(3.4 oz) boxes of instant butterscotch pudding
3/4cupbutter, melted
1cupmilk
4eggs
6ozButterscotch Chips
1TspRum extract
1TbspButter flavoring
Royal Icing:
1cuppowdered sugar
2tbspwater
Instructions
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.
Notes
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.