Butterscotch Swirl Bundt Cake

Every year, my friends from ballet class plan a little birthday party for our dance teacher. I’m sure you’re not surprised, but I always volunteer to bring the cake! I always have a fun time deciding which cake to bake for her. Since I’m bringing the cake to a dance studio, I usually opt for Bundt cakes because those are the most portable. My dance teacher likes butterscotch candies, so I went on the search for a butterscotch Bundt cake and I found this one.

This cake gets its butterscotch flavor from butterscotch pudding mix and butterscotch ice cream topping. I guess butterscotch isn’t as popular flavor as it used to be, as I had to go to two stores to get the butterscotch ice cream topping. Why have three varieties of caramel ice cream topping and no butterscotch? Strange. You mix this cake together and then flavor a portion of the batter with the pudding mix and ice cream topping and then swirl the batters together.

This cake came out of the pan perfectly and it just looked fantastic. (I didn’t take a photo of the cake once it was cut, but the swirls were perfect too!) The glaze was a little different, and I found that I really had to whisk it a lot to get it completely smooth. I was a tad worried that this cake would be super sweet, but it wasn’t too bad; the flavors balanced nicely. The 9 year old daughter of my dancer friend declared it “The Best Cake Ever!” It’s so nice to have such a receptive audience.

Butterscotch Swirl Bundt Cake

1 cup butter, room temperature

2 cups sugar

6 eggs, divided

2 tablespoons rum or 1 tablespoon rum extract

1 teaspoon vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

3.4 ounce box instant butterscotch pudding mix

3/4 cup butterscotch ice cream topping

1/4 cup butter, cubed

1/4 cup packed brown sugar

2 tablespoons milk

1 cup powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt pan.

In a large mixer bowl, beat the butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating for 1 minute after each addition. Stir in the rum and the vanilla.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. With the mixer running on low, add 1/3 of the flour mixture. Then add half of the sour cream, another 1/3 of the flour mixture and the remaining sour cream. End with the remaining 1/3 of the flour mixture.

In a large bowl or another mixer bowl, transfer 2 cups of the batter. Add the remaining egg, the pudding mix and the ice cream topping. Whisk or beat until incorporated.

Pour half of the plain batter in the Bundt pan and then half of the butterscotch batter; swirl with a knife. Add the remaining plain batter and butterscotch batter and swirl again.

Bake for 65-70 minutes, until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 10-15 minutes and then remove from the pan and cool on a wire rack.

Make the glaze: in a small saucepan combine the butter, brown sugar, and milk. Bring to a boil. Remove from the heat and whisk in the powdered sugar and vanilla. Whisk until the glaze is completely smooth. Drizzle over the cooled cake.

Recipe from Taste of Home