Butter-Rum Pound Cake

By carvalhohm2

Ingredients

• 1 box butter recipe yellow cake mix
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 3/4 cup water
• 1/3 cup sour cream
• 1/4 cup butter, softened
• 1/4 cup dark rum
• 1 teaspoon grated orange peel
• 4 eggs
• 1/2 cup vanilla frosting
• 2 teaspoons dark rum
• 1/4 cup chopped pecans

Details

Servings 16
Cooking time 165mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat 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.

2 Bake 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.

3 In 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.

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.

Serving Size: 1 Serving Calories230 ( Calories from Fat80), Total Fat9g (Saturated Fat4g, Trans Fat1/2g ), Cholesterol65mg Sodium340mg Total Carbohydrate35g (Dietary Fiber0g Sugars22g ), Protein2g