butter pecan-rum cake
This is a recipe from Betty Crocker that I have made several times. It is moist and delicious.
prep time
20 Min
cook time
50 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 box betty crocker supermoist butter pecan cake mix
- 1 box vanilla instant pudding ( 4 serving)
- 3/4 cup water
- 1/3 cup sour cream
- 1/4 cup butter or margarine, softened
- 1/4 cup dark rum or 2 teaspoons rum extract
- 4 - eggs
- 2 teaspoons dark rum or 1/2 tsp rum extract
- 1/4 cup chopped pecans
- 1/2 cup betty crocker vanilla frosting or your own white frosting
How To Make butter pecan-rum cake
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Step 1Heat 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.
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Step 2Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan Cool completely, about 2 hours.
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Step 3In 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.
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