Butter Rum Pound Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ butter recipe yellow cake mix

1

box (4-serving size) vanilla instant pudding and pie filling mix

1

cup water

1/2

cup butter or margarine, softened

4

eggs

2

teaspoons rum extract

1/2

                        cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

1/2

teaspoon rum extract

1/4

cup chopped pecans

Preparation

Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.

In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.

In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

Related Video