butter-rum pound cake
I love a great bunt cake. I have several different shaped bunt pans which makes it fun. My family loves this cake. They are great for bake sales, too.
yield
16 serving(s)
prep time
25 Min
cook time
2 Hr 45 Min
method
Bake
Ingredients For butter-rum pound cake
- CAKE
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1 box1 box betty crocker® supermoist® butter recipe yellow cake mix
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1 box1 box (4-serving size) vanilla instant pudding and pie filling mix
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3/4 cwater
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1/3 csour cream
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1/4 cbutter, softened
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1/4 cdark rum
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1 tspfreshly grated orange zest
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4eggs
- FROSTING
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1/2 cbetty crocker® rich & creamy vanilla frosting
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2 Tbspdark rum
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1/4 cchopped pecans
How To Make butter-rum pound cake
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1Heat 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.
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22Bake 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.
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33In 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.
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4Expert Tips No rum? Use water for the 1/4 cup rum in the cake, and use 1/2 teaspoon rum extract for the 2 teaspoons rum in the frosting. This cake freezes well. Wrap airtight and it will keep frozen 3 to 4 months. Frost after thawing.
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