Butter-Rum Pound Cake

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Butter-Rum Pound Cake

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.

Printable Recipe Card

About Butter-Rum Pound Cake

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




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