Butter-Rum Pound Cake
By
Leslie Speed Dutton
@leslieann1968
1
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.
Ingredients
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CAKE
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1 box1 box betty crocker® supermoist® butter recipe yellow cake mix
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1 box1 box (4-serving size) vanilla instant pudding and pie filling mix
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3/4 cwater
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1/3 csour cream
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1/4 cbutter, softened
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1/4 cdark rum
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1 tspfreshly grated orange zest
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4eggs
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FROSTING
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1/2 cbetty crocker® rich & creamy vanilla frosting
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2 Tbspdark rum
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1/4 cchopped pecans
How to Make Butter-Rum Pound Cake
- 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.
- 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.
- 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.
- 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.
