Skip to Content
Menu

Butter-Rum Pound Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 27, 2022
  • Save
  • Share
  • Jump to Recipe
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Butter-Rum Pound Cake

  • Prep Time 20 min
  • Total 2 hr 45 min
  • Servings 16
  • Ingredients 11
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease and flour 10-inch angel food (tube) cake pan or 12-cup fluted 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.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved