Butter Rum Pound Cake
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Updated Apr 29, 2011
Ready-to-spread frosting flavored with rum extract makes this cake a goood nonalcoholic version of rum cake.
Butter Rum Pound Cake
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- Prep Time 15 min
- Total 2 hr 45 min
- Servings 16
- Ingredients 9
Ingredients
- 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup water
- 1/2 cup butter or margarine, softened
- 4 eggs
- 2 teaspoons rum extract
- 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
- 1/2 teaspoon rum extract
- 1/4 cup chopped pecans
Instructions
-
Step1Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
-
Step2In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
-
Step3Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
-
Step4In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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