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Butterscotch Swirl Cake

 Butterscotch Swirl Cake
“I was tickled when my swirled dessert took First Place and Best of Division at the Los Angeles County Fair,“ says field editor Marina Castle-Henry of Burbank, California. “People hovered over it, commenting on how pretty it looked. I was basking in all the attention.“
12 ServingsPrep: 30 min. Bake: 65 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 3 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 3/4 cup butterscotch ice cream topping
  • BUTTERSCOTCH GLAZE:
  • 1/4 cup butter, cubed
  • 1/4 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Add 5 eggs, one at a time, beating well
  • after each addition. Stir in extracts. Combine flour, baking soda
  • and baking powder; gradually add to creamed mixture alternately with
  • sour cream, beating well after each addition.

2 of 2

Butterscotch Swirl Cake (continued)

Directions (continued)

  • Transfer 2 cups of batter to another large bowl; beat in pudding mix,
  • butterscotch topping and remaining egg until well blended. Pour half
  • of the plain batter into a greased and floured 10-in. fluted tube
  • pan. Top with half of the butterscotch batter; cut through with a
  • knife to swirl. Repeat layers and swirl.
  • Bake 65-70 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • For glaze, in a small saucepan, combine butter, brown sugar and milk.
  • Bring to a boil. Remove from heat; add confectioners' sugar and
  • vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle
  • with pecans. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 650 calories, 27 g fat (15 g saturated fat), 171 mg cholesterol, 573 mg sodium, 94 g carbohydrate, 1 g fiber, 8 g protein.