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Butterscotch Rum Pound Cake

Butterscotch Rum Pound Cake

"A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake."
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1 h 20 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 24 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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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Read all reviews 28
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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 wonderfu...

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.

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 ...

This was my first time baking and this was fairly easy. Melting the butterscotch morsels turned out to be a mess but it worked out at the end. I couldnt really taste the rum, but the overall tex...

Made it for the Christmas was great! I have made it since for Cuban themed dinners....Great in the afternoon with a cup of gets better each day!

I've made this for family gatherings as well as for work and it gets rave reviews. Everybody constantly asks me to make it again. When serving at home, I like to drizzle the plate with caramel...

This is an easy cake to make for any of those baking novices out there. The cake did not have enough of a rum flavor for me but taste is a pretty subjective thing so the rum flavor might have b...

I could so become an alcaholic for this cake, it is soooo delicious I hated to share it with anyone. But unfortunatly they all loved it too.I WILL DEFINATLY BE MAKING IT AGAIN.

I made this cake for my parents. They absolutely loved it! My mom said it reminded her of a dessert her own mother used to get from a local bakery and it brought back memories. I actually use...

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