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Butterscotch-Rum Pudding Cake With Cream Cheese Icing

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“I was looking to make a cake with Rum Extract, and decided to come up with one that had the added moisture of pudding. My husband suggested putting cream cheese icing on it. I think this cake is even better a day or two after it has been baked. This recipe has only 1/4 cup of sugar. Very good and rich. Goes great with a glass of egg nog. I adapted bert's cream cheese icing recipe to use on this cake.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
  3. Melt butter in a separate container.
  4. Add eggs and water to butter and mix.
  5. Add liquid mixture to dry ingredients. Blend well.
  6. Add rum, vanilla, and butter extracts to cake batter.
  7. Pour into one or two 9-inch round cake pans.
  8. Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean. I made mine in one 9-inch pan, so the time may be off if you use two pans.
  9. Allow cake to cool for 10-20 minutes and then remove from pan.
  10. Note: Double the icing if you make a two layer cake.
  11. To make icing:
  12. Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
  13. Add sugar, Splenda, and vanilla, then beat icing again.
  14. Wait until cake cools to use icing.

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