Salted Butterscotch Coffee Cake

I make a similar cake to this that I've also served as a breakfast cake. The recipe is right here. This particular recipe is found on the Julie's Eats and Treats blog.

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Cake
1 (15.25 oz) yellow cake mix, dry
4 eggs
1 (3.4 oz) instant butterscotch pudding mix
1 cup vegetable oil
1 cup water
1/2 cup butterscotch chips

Cinnamon Swirl
1/2 cup brown sugar
1 1/2 tsp ground cinnamon

Salted Butterscotch Glaze    Note: You can also use just a regular vanilla glaze, if you prefer
1 cup powdered sugar
1/4 cup butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease a bundt or a 9x13" cake pan. Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in the butterscotch chips. Pour half of the cake batter into the prepared pan. In a small bow combine the brown sugar and cinnamon and sprinkle over on top of the cake batter.

Bake 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake. In a small bow, combine the powdered sugar, butterscotch topping and milk (you want the glaze to be fairly thick so it doesn't run off the cake). Drizzle the butterscotch glaze over the cake and then sprinkle the sea salt over the glaze.