BUTTER PECAN-RUM CAKE

By Nana_CAM

*"A rich and flavorful addition to any gathering or dinner party!"*

Ingredients

• 1 box Betty Crocker SuperMoist butter pecan cake mix
• 1 box (4-serving size) vanilla instant pudding and pe fillig mix
• 3/4 cup water
• 1/3 cup sour cream
• 1/4 cup butter or margarine, softened
• 1/4 cup dark rum or 2 teaspoons imitation rum extract
• 4 eggs
• 1/2 cup Betty Crocker Rich & Creamy vanilla frosting
• 2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
• 1/4 cup chopped pecans

Details

Servings 16

Preparation

Step 1

*1.* Heat oven 325 degrees. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
*2.* Bake 46 to 52 minutes or until toothpick inserted in center out clean. Cool 15 minutes, remove from pan. Cool completely, about 2 hours.
*3.* In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered.