Cake, Bundt, Butterscotch Swirl

By Judge99

Ingredients

• Frosting:
• 1 cup Butter, softened
• 2 cups Sugar
• 6 Eggs
• 3 tsp Rum Extract
• 1 tsp Vanilla
• 3 cups Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 cup Sour Cream
• 1 × 3.4 oz pkg Instant Butterscotch Pudding
• 3/4 cup Butterscotch Ice Cream Topping
• 1/4 cup Butter
• 1/4 cup Brown Sugar
• 2 Tbsp Milk
• 1 cup Powdered Sugar
• 1 tsp Vanilla
• 1/2 cup Lightly Chopped Pecans

Preparation

Step 1

Cream butter and sugar. Add 5 eggs, one at a time. Stir in flavorings. Combine flour, baking soda and baking powder, then add to creamed mixture alternately with sour cream. Transfer 2 cups of batter to a large bowl, then beat in pudding mix, butterscotch topping and remaining egg. Pour 1/2 the plain batter into well greased 10 inch fluted bundt pan. Top with half of the butterscotch mixture, cut through with knife and swirl and repeat. Bake in 350 degree oven for 60-70 minutes, until a skewer inserted in center comes out clean. Cool in pan for 10 minutes. Transfer to wire rack and cool completely.

Frosting:

Combine butter, brown sugar and milk in saucepan. Bring to boil and remove from heat, then add powdered sugar and vanilla and beat until smooth. Drizzle on cake and sprinkle with pecans.

HELPFUL TIPS:
Cake will continue cooking after being removed from oven. Pull out of oven a little before you think it's done so it stays moist. I sometimes double the frosting to satisfy my husband's sweet tooth!