Butterscotch Rum Ripple Recipe

Name: Butterscotch Rum Ripple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CAKE:; 3 c. all-purpose flour; 2 c. sugar; 1 tsp. baking soda; 1 c. butter, softened; 1 c. sour cream; 1 tsp. vanilla; 3 tsp. rum flavoring; 5 eggs; RIPPLE:; 1 pkg. (4 serving size) dry instant butterscotch pudding mix; 1 (10 1/2 oz.) jar butterscotch ice cream topping; 1 egg; GLAZE:; 1/4 c. butter; 1/4 c. brown sugar, firmly packed; 1 c. powdered sugar; 1 tsp. rum flavoring; 1 to 3 tbsp. hot water; 2 tbsp. nuts, chopped

Servings: persons

CAKE:
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 c. butter, softened
1 c. sour cream
1 tsp. vanilla
3 tsp. rum flavoring
5 eggs
RIPPLE:
1 pkg. (4 serving size) dry instant butterscotch pudding mix
1 (10 1/2 oz.) jar butterscotch ice cream topping
1 egg
GLAZE:
1/4 c. butter
1/4 c. brown sugar, firmly packed
1 c. powdered sugar
1 tsp. rum flavoring
1 to 3 tbsp. hot water
2 tbsp. nuts, chopped

1
Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed.
2
Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble.
3
Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely.
4
In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator.

No nutrition data on file — estimate from the ingredient list.

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 20 ingredients. The key ingredients include: CAKE:, 3 c. all-purpose flour, 2 c. sugar, 1 tsp. baking soda, and more.

Yes, Butterscotch Rum Ripple 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 Ripple

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