Butter Pecan-Rum Cake
1 boxbetty crocker supermoist butter pecan cake mix
1 boxvanilla instant pudding ( 4 serving)
1/3 csour cream
1/4 cbutter or margarine, softened
1/4 cdark rum or 2 teaspoons rum extract
2 tspdark rum or 1/2 tsp rum extract
1/4 cchopped pecans
1/2 cbetty crocker vanilla frosting or your own white frosting
How to Make Butter Pecan-Rum Cake
- 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.
- 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.
- 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.