Butter Pecan-Rum Cake

Leila Rockwell


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


★★★★★ 3 votes

20 Min
50 Min


  • 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.

Printable Recipe Card

About Butter Pecan-Rum Cake

Course/Dish: Cakes Puddings
Main Ingredient: Flour
Regional Style: American

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