Butterscotch-Rum Pudding Cake With Cream Cheese Icing Recipe

Name: Butterscotch-Rum Pudding Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 teaspoon salt; 2 teaspoons baking soda; 1 (1 ounce) package sugar-free fat-free butterscotch pudding; 2 tablespoons sugar; 1 cup Splenda granular; 1 teaspoon nutmeg; 3 tablespoons light butter (I use Land O Lakes); ¾ cup Egg Beaters egg substitute or 3 eggs; 1 cup water (I may have used more); 1 tablespoon imitation rum extract; 1 teaspoon vanilla extract; ½ teaspoon mccormick imitation butter flavor extract (optional); cream cheese frosting; 4 ounces fat free cream cheese, softened; 2 tablespoons light butter; 2 ¼ cups Splenda sugar substitute; 2 teaspoons vanilla extract

Servings: persons

3 cups cake flour
1 teaspoon salt
2 teaspoons baking soda
1 (1 ounce) package sugar-free fat-free butterscotch pudding
2 tablespoons sugar
1 cup Splenda granular
1 teaspoon nutmeg
3 tablespoons light butter (I use Land O Lakes)
¾ cup Egg Beaters egg substitute or 3 eggs
1 cup water (I may have used more)
1 tablespoon imitation rum extract
1 teaspoon vanilla extract
½ teaspoon mccormick imitation butter flavor extract (optional)
cream cheese frosting
4 ounces fat free cream cheese, softened
2 tablespoons light butter
2 ¼ cups Splenda sugar substitute
2 teaspoons vanilla extract

1
Preheat oven to 350 degrees.
2
Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
3
Melt butter in a separate container.
4
Add eggs and water to butter and mix.
5
Add liquid mixture to dry ingredients.
6
Blend well.
7
Add rum, vanilla, and butter extracts to cake batter.
8
Pour into one or two 9-inch round cake pans.
9
Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean.
10
I made mine in one 9-inch pan, so the time may be off if you use two pans.
11
Allow cake to cool for 10-20 minutes and then remove from pan.
12
Note: Double the icing if you make a two layer cake.
13
To make icing:.
14
Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
15
Add sugar, Splenda, and vanilla, then beat icing again.
16
Wait until cake cools to use icing.

1273

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cake flour, 1 teaspoon salt, 2 teaspoons baking soda, 1 (1 ounce) package sugar-free fat-free butterscotch pudding, and more.

Yes, Butterscotch-Rum Pudding Cake With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch-Rum Pudding Cake With Cream Cheese Icing

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