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A Different Kind of Carrot Cake {Butter Rum Bundt}

Prep Time 10 mins
Cook Time 35 mins
Icing & decorating 10 mins
Course Dessert
Cuisine American
Servings 12

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
Keyword almond cream cheese icing, bundt cake, carrot cake, Easter, rum cake