Real Recipes From Real Home Cooks ®

butter pecan-rum cake

★★★★★ 3
a recipe by
Leila Rockwell
Sublimity, OR

This is a recipe from Betty Crocker that I have made several times. It is moist and delicious.

★★★★★ 3
serves 8-10
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For butter pecan-rum cake

  • 1 box
    betty crocker supermoist butter pecan cake mix
  • 1 box
    vanilla instant pudding ( 4 serving)
  • 3/4 c
  • 1/3 c
    sour cream
  • 1/4 c
    butter or margarine, softened
  • 1/4 c
    dark rum or 2 teaspoons rum extract
  • 4
  • 2 tsp
    dark rum or 1/2 tsp rum extract
  • 1/4 c
    chopped pecans
  • 1/2 c
    betty crocker vanilla frosting or your own white frosting

How To Make butter pecan-rum cake

  • 1
    Heat oven to 325*. Use a 12-cup fluted tube (bundt cake) pan. Grease and flour, or spray with baking spray and flour. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and 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 comes 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 or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. I had no pecans so used sliced almonds.