Saturday, September 24, 2011

Butter-Rum Pound Cake

Butter Rum Pound Cake

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

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

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.

Recipe and picture are the property of Betty Crocker and can be viewed on their website at:

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