Butter-Rum Pound Cake

Leslie Speed Dutton

By
@leslieann1968

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.


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Rating:

Comments:

Serves:

16

Prep:

25 Min

Cook:

2 Hr 45 Min

Method:

Bake

Ingredients

CAKE

1 box
1 box betty crocker® supermoist® butter recipe yellow cake mix
1 box
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 c
water
1/3 c
sour cream
1/4 c
butter, softened
1/4 c
dark rum
1 tsp
freshly grated orange zest
4
eggs

FROSTING

1/2 c
betty crocker® rich & creamy vanilla frosting
2 Tbsp
dark rum
1/4 c
chopped pecans

Directions Step-By-Step

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
2Bake 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
3In 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.
4
Expert 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #rum, #pecans, #Bunt cake