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    Butter-Rum Pound Cake


    Source of Recipe


    Betty Crocker®

    List of Ingredients




    1 package Betty Crocker® SuperMoist® butter recipe yellow cake mix
    1 package (4-serving size) vanilla instant pudding and pie filling mix
    3/4 cup water
    1/3 cup sour cream
    1/4 cup butter or margarine, softened
    1/4 cup dark rum
    1 teaspoon grated orange peel
    4 eggs
    1/2 cup Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
    2 teaspoons dark rum
    1/4 cup chopped pecans

    Recipe



    1. Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
    2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
    3. Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered.

    Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.




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