Slice me off a piece of that Cinnamon Brown Sugar Bourbon Bundt Cake with Butterscotch Rum Glaze <---is what all of your guests will be saying the moment they get a glimpse of this cake. Cinnamon Brown Sugar Bundt Cake with Butterscotch Rum Glaze

I like cake just as much as the next gal (or guy), but I usually opt for cookies or brownies because they’re easier to make.

That is, until I discovered the bundt cake. No layers to fuss over. No decorating necessary. Mix. Dump. Bake. Glaze. Eat.

It’s really that easy.

Cinnamon Brown Sugar Bundt Cake with Butterscotch Rum Glaze

You can get wild and crazy with your bundt cakes… You know, really impress your guests. Bundt pans have come a long way. They come in a variety of shapes and sizes. The other day I spotted at castle-shaped bundt pan at Williams-Sonoma. I was so smitten with the damn thing that I almost made the $37 purchase. But then I thought to myself, “When am I ever going to need a castle-shaped cake…when!”

So, I placed it back on its shelf and walked away with two shiny new cocktail glasses instead. I’ll make better use of the cocktail glasses for sure.

Cinnamon Brown Sugar Bundt Cake with Butterscotch Rum Glaze

Let’s chat about this cake and how deliciously moist it is. I hate to use the word moist, but I don’t know how else to describe this cake. With 2 sticks of butter and 1 cup of sour cream, the cake pretty much melts in your mouth.

Because I hoard cinnamon chips in my pantry like a boss, I added a generous helping to the batter. You know, because I can.

On to the butterscotch rum glaze. If you’re anything like me, your eyes were drawn directly to that portion of the title. Yes, it’s amazing. Just as amazing as it sounds, if not better. When you mix butter, brown sugar, heavy cream, and rum together, you know it’s going to damn tasty.

Cinnamon Brown Sugar Bundt Cake with Butterscotch Rum Glaze

When drizzled over the warm cake…fireworks… All. Up. In. Your. Mouth. Boom!

Cinnamon Brown Sugar Bundt Cake with Butterscotch Rum Glaze



  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 sticks (1 cup) unsalted butter, at room-temperature
  • 2 cups brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, at room-temperature
  • 1 cup sour cream (full fat)
  • 1 cup cinnamon chips


  • 6 tablespoons salted butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 2 tablespoons dark rum



  1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan. 
  2. Combine flour, baking soda, and salt in a bowl; set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), cream the butter and brown sugar on medium-low speed for 5 minutes, until light, fluffy, and pale in color. Add the vanilla bean paste and vanilla extract and mix until just combined. Add the eggs one at a time, beating well after each addition. Add the flour mixture in thirds, alternating with the sour cream, beginning and ending with the flour. Once all of the flour has been added, mix for an additional 1 minute.
  4. Scrape the bottom and sides of the bowl to incorporate any indredients they didn’t get mixed. Fold in the cinnamon chips. Transfer the batter to the prepared pan and tap the pan firmly on the countertop to remove any air bubbles. 
  5. Bake for 60-70 minutes, until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 30 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. 
  6. To make the butterscotch glaze: Place the butter, brown sugar, and heavy cream in a medium-sized saucepan. Stir over medium heat until the sugar has completely dissolved. Bring the mixture to a boil and cook until thickened, about 5 minutes. Remove the pan from the heat and add the rum. Place the mixture back on the stove and continue to cook for an additional 1 minute. Remove from the heat allow the glaze to cool at room temperature for 10-15 minutes. Pour over the cooled cake. The cake can be stored in an airtight container at room temperature for up to 4 days. 

Adapted from The Back in the Day Bakery Cookbook

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