Butterscotch Swirl Cake

• 1 cup butter, softened
• 2 cups sugar
• 6 large eggs
• 3 teaspoons rum extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 3/4 cup butterscotch ice cream topping
• 1/4 cup butter, cubed
• 1/4 cup packed brown sugar
• 2 tablespoons 2% milk
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
3. Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

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Taken from www.tasteofhome.com/recipes/butterscotch-swirl-cake/ (may not work)