A Different Kind of Carrot Cake {Butter Rum Bundt}
Equipment
- Bundt pan
Ingredients
Cake
- 1 box Butter Pecan Cake mix
- 3/4 cup Coconut Rum or substitute with milk and 2 tsp rum extract
- 4 large eggs room temperature
- 1 stick 1/2 cup, unsalted butter, melted
- 1 pkg. instant butterscotch pudding
- 1 cup butterscotch chips
- 1/4 cup sugar*
Almond Cream Cheese Icing
- 1 can prepared cream cheese icing
- 2 tsp almond emulsion
Instructions
Cake
- Spray a bundt pan thoroughly with cooking spray.
- Put sugar in pan and over the sink, tilt and tap pan, turning making a thin sugar coating over the inside of the pan. This makes the outer layer slightly crunchy, omit this step if desired.
- Combine dry cake mix with pudding mix. Add eggs, one at a time, stirring well.
- Add butter and rum, mix, and then stir in butterscotch chips.
- Put batter into pan and bake at 350 degrees for 30-35 minutes, checking often near the end of baking time. Do not over bake.
- Cool cake thoroughly before icing
Almond Cream Cheese Icing
- Stir together and ice cake. Decorate with sprinkles, more butterscotch chips or candies
Notes
I used gummy carrots for an Spring & Easter touch