Butterscotch Bundt Cake is a delicious homemade and moist cake. It’s made with sour cream, and instant pudding and topped with an easy chocolate ganache or butter rum glaze! Perfect for the holidays, special occasions, or just when the cake craving hits!
Heat oven to 350 degree F. Coat a 9 cup bundt cake pan with cooking spray. Set aside.
Combine butter, sugar, eggs, sour cream, milk, flour, baking soda, baking powder, salt, pudding mix, and extract in a large mixing bowl. Blend on low until combined, scraping the sides of the bowl down. Beat at medium speed for 2 minutes.
Pour batter into prepared pan and bake at 350 degrees F for 55-65 minutes.
Cool in pan for 10 minutes.
Invert onto platter or wire cooling rack.
Serve with a dusting of powdered sugar or one of the following sauces.
Chocolate Ganache
Place chopped chocolate in a medium heat proof bowl. Heat cream in a small saucepan until simmering (don’t boil). Pour heated cream over chocolate and let sit for 2-3 minutes. Stir chocolate mixture with a spatula or spoon until smooth and incorporated. Pour ganache over cake. Top with coarse sea salt, if desired. Ganache will set when completely cooled, about 2 hours.
Butterscotch Glaze
Melt butter over medium heat in a saucepan. Add sugar and cream. Stir to combine. Bring to simmer and let cook for 5 minutes, stirring occasionally. Remove from heat and stir in the powdered sugar. Pour over cake and let set for 20 minutes.
Butter Rum Glaze
Add all ingredients to a small sauce pan over medium heat. Boil for 3 minutes, stirring constantly. Remove from heat. Using a spoon or pastry brush, pour or brush some of the sauce over the cake while it’s still warm. Serve cake with additional sauce.
Notes
Cake can be stored at room temperature for a day or two, when the flavor is best. To store for longer, cover loosely with plastic wrap and keep in refrigerator. Let sit at room temperature for about 20 minutes before serving.