Butterscotch Bundt Cake

When my 13 year old daughter created her first email account,
she combined two things that she loves to come up with a name for herself...
"Butterscotch Jedi".

This Butterscotch Bundt Cake is dedicated to her.

I decided to keep it simple by starting with a yellow cake mix,
which I jazzed up with butterscotch pudding, melted butter and rum extract.
The cake turned out really buttery and moist.

Then I used butterscotch chips to make a glaze.
I was too impatient to let it cool & thicken, so I let my cake swim in a lake of butterscotch
and spooned a liberal amount over each slice of cake.

Sometimes it pays to be impatient. :0)

Butterscotch Bundt Cake

Ingredients

Butterscotch Bundt Cake

• 1 box yellow cake mix
• 1 (4 serving) box butterscotch instant pudding
• 3 eggs
• 1 1/3 cups milk
• 1/4 cup melted butter
• 2 teaspoons rum extract

Butterscotch Glaze

• 3/4 cup butterscotch chips
• 1/2 cup heavy cream

Instructions

Heat oven to 350 degrees. Generously grease a bundt cake pan. In a large bowl, mix all ingredients with an electric mixer for 2 minutes. Pour batter into prepared pan and bake for 45-50 minutes.

Place the butterscotch chips in a small metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over butterscotch chips. Let sit for 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Let cool slightly before pouring over cake.

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  "Mom, you will give me all the cake."

Enjoy!