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Butter-Rum Pound Cake

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  • Prep 15 min
  • Total 2 hr 45 min
  • Ingredients 9
  • Servings 16
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Ready-to-spread frosting flavored with rum extract and crunchy pecans makes this cake a good nonalcoholic version of rum cake.
by Qué Rica Vida Cocina
Updated Jul 22, 2011
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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, softened
  • 4 eggs
  • 2 to 3 teaspoons rum extract
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 teaspoon rum extract
  • 1/4 cup chopped pecans

Directions

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom and side of 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan, or spray with baking spray with flour (do not use cooking spray).
  •  
    2
    In large bowl, beat cake mix, dry pudding mix, water, butter, eggs and 2 to 3 teaspoons rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  •  
    3
    In large bowl, beat cake mix, dry pudding mix, water, butter, eggs and 2 to 3 teaspoons rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  •  
    4
    In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Expert Tips

  • tip 1
    For best results, do not use sugar-free pudding mix.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Ready-to-spread frosting flavored with rum extract and crunchy pecans makes this cake a good nonalcoholic version of rum cake.
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