Butter Rum Pound Cake

Name: Butter Rum Pound Cake
Prep time: 15 min
Total time: 2 min
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

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Prep Time: 15 minutes

Total: 2 hours, 45 minutes

Servings: 16

Author : Betty Crocker Kitchens

Ingredients

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1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix1 box (4-serving size) vanilla instant pudding and pie filling mix1 cup water1/2 cup butter or margarine, softened4 eggs2 teaspoons rum extract1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)1/2 teaspoon rum extract1/4 cup chopped pecans

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Instructions

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Step 1

Heat 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.

Step 2

In 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.

Step 3

Bake 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.

Step 4

In 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.