Butterscotch Rum Pound Cake 
A delicious rich pound cake with a twist! The butterscotch morsels add a nice 
sweet caramelized flavor to this classic pound cake. 


1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, 
divided 
1 pkg. (18.25 oz.) yellow cake mix 
4 large eggs 
3/4 cup sour cream 
1/2 cup milk 
1/2 cup dark rum 
1/4 cup (1/2 stick) butter or margarine, softened (we recommend LAND O LAKES® 
Butter) 
1 cup finely chopped walnuts or pecans 

Glaze 
Chopped nuts (optional) 

1 Preheat oven to 350° F. Grease 10-inch bundt pan. 2 Microwave 1 1/3 cups 
morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; 
stir. Microwave at additional 10- to 20-second intervals, stirring until 
smooth. Cool to room temperature. 3 

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. 4 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. 

Glaze 1 Microwave remaining morsels and 1 to 2 tablespoons milk in small, 
microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. 2 
Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool 
for 5 to 10 minutes. 

Servings: 24


Marla

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