Buttery Butterscotch Bundt Cake

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the rum and vanilla extracts.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, beating well after each addition.

3. 3

   Transfer 2 cups of the plain batter to another large bowl. Beat in the butterscotch pudding mix, butterscotch topping, and the remaining egg until well blended.

4. 4

   Grease and flour a 10-inch fluted tube pan. Pour half of the plain batter into the prepared pan, then top with half of the butterscotch batter. Use a knife to swirl the batters together. Repeat the layers and swirling.

5. 5

   Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

6. 6

   For the glaze, in a small saucepan, combine the cubed butter, brown sugar, and milk. Bring to a boil, then remove from heat. Add the confectioners' sugar and vanilla, and beat until smooth and creamy. Drizzle the glaze over the cooled cake and sprinkle with the chopped pecans.