Butter Pecan Rum Cake

By DDownes

Ingredients

• 1 Box butter pecan cake mix
• 1/4 ¼ C. butter, softened
• 1 small box instant vanilla pudding
• 1/4 ¼ C. dark rum or 2 tsp. imitation rum extract
• 3/4 ¾ C. water
• 1/2 ½ C. Betty Crocker rich and creamy vanilla frosting
• 1/3 C. sour cream
• 2 tsp. dark rum or ½ tsp. imitation rum extract
• 1/4 ¼ C. chopped pecans

Preparation

Step 1

Spray and flour bundt pan. Beat dry cake mix, dry pudding mix, water, sour cream, butter, ¼ C. rum and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

Bake 46 to 52 minutes at 325 until toothpick comes out clean. Cool 15 minutes, remove from pan. Cool completely 2 hours.

IN small microwave bowl, heat frosting uncovered on Medium (50%) for 15 seconds. Stir in 2 tsp. rum. Pour over top of cake, allowing it to drizzle down the side. Sprinkle pecans over frosting. Store loosely covered.