Instead of serving the usual bundt or sheet cake at your upcoming spring and summer parties, Butterscotch Rum Cake with Butter Rum Sauce is a lovely and tasty alternative.
2 sticks unsalted butter, softened
2 cups granulated sugar
5 eggs, room temperature
3/4 cup sour cream
1 cup milk
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Tablespoon rum or rum extract
1 (3.75 oz.) package butterscotch pudding mix
1 cup toasted chopped pecans, optional
*Butter Rum Sauce Recipe, follows below
Makes 12-14 servings.
Butter Rum Sauce:
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
2/3 cup heavy whipping cream
1/3 cup rum
1 Tablespoon rum extract
Note: Lightly spray toasted pecans with Pam and dust with flour…it will help the pecans to not sink to the bottom of the pan.