| 1 | box Betty Crocker® SuperMoist® butter recipe yellow cake mix |
| 1 | box (4-serving size) vanilla instant pudding and pie filling mix |
| 3/4 | cup water |
| 1/3 | cup sour cream |
| 1/4 | cup butter or margarine, softened |
| 1/4 | cup dark rum |
| 1 | teaspoon grated orange peel |
| 4 | eggs |
| 1/2 | cup Betty Crocker® Rich & Creamy vanilla frosting |
| 2 | teaspoons dark rum |
| 1/4 | cup chopped pecans |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, 12-cup fluted tube (bundt cake) pan or 10x4-inch angel food (tube cake) pan. In large bowl, beat dry 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. Beat on medium speed 2 minutes. Spread in pan. |
| 2. | Bake 40 to 45 minutes (48 to 52 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours. |
| 3. | In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. |
| Bake 43 to 48 minutes (52 to 56 minutes for dark or nonstick pan). |
|
| 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. |
Nutrition Information:
260 ( 90); 10g ( 4g, 1g); 65mg; 360mg; 38g ( 0g, 25g); 3g 4%; 0%; 6%; 4% 1 ; 1 1/2 ; 0 ; 2 2 1/2