Butterscotch Rum Pound Cake Recipe from MediLodge of Southfield

MediLodge of Southfield sent in this yummy recipe for Butterscotch Rum Pound Cake and we wanted to share it with everyone!  This is a great recipe for the Fall and Winter Holidays, which are fast approaching.  You could even leave out the rum and take it to a school potluck or bake sale!  We hope you enjoy this recipe and we look forward to sharing  more delicious recipes throughout the upcoming holiday season.

Butterscotch Rum Pound Cake


1 2/3 cup (11 ounce package) butterscotch-flavor chips, divided

1 (18.25 ounce) box yellow cake mix

4 large eggs

3/4 cup sour creamcake

1/2 cup milk

1/2 cup dark rum

1/4 cup (1/2 stick) butter or margarine, softened

1 cup finely chopped walnuts or pecans

Glaze (recipe follows)

Chopped nuts (optional)


Preheat oven to 350°F.

Grease a 10-inch Bundt pan.

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. 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.



For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Southfield

MediLodge of Southfield


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