Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Butter-Rum Pound Cake




Source of Recipe


betty crocker






Recipe Introduction


A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.





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
  






Instructions



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.