Butter-Rum Pound Cake
Ingredients
- 1 box 15.25 oz butter recipe yellow cake mix with pudding
- 1 box 4-serving size vanilla instant pudding and pie filling mix
- ¾ cup water
- ⅓ cup sour cream
- ¼ cup butter softened
- ¼ cup dark rum
- 1 teaspoon grated orange peel
- 4 eggs
- ½ cup vanilla creamy ready-to-spread frosting from 1-lb container
- 2 teaspoons dark rum
- ¼ cup chopped pecans
Instructions
- Heat oven to 325°F.
- Grease and flour 10-inch angel food (tube) cake pan or 12-inch fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, pudding mix, water, sour cream, butter, ¼ cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
- Spread batter in pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan to cooling rack.
- Cool completely, about 1 hour 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds.
- Stir in 2 teaspoons rum.
- Spread over top of cake, allowing some to drizzle down side.
- Sprinkle with pecans.
- Store loosely covered.
Notes & Wine Advice
Kitchen Secrets
If you don’t have rum on hand or prefer not to use it, substitute water for the ¼ cup rum in the cake, and ½ teaspoon rum extract for the 2 teaspoons rum in the frosting.Nutrition values
Calories: 230 kcal