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Butter-Rum Pound Cake

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Betty Crocker Kitchens
Updated May 27, 2022
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A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Butter-Rum Pound Cake

  • Prep Time 20 min
  • Total 2 hr 45 min
  • Servings 16
  • Ingredients 11
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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, softened
  • 1/4 cup dark rum
  • 1 teaspoon grated orange peel
  • 4 eggs
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 2 teaspoons dark rum
  • 1/4 cup chopped pecans

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease and flour 10-inch angel food (tube) cake pan or 12-cup fluted 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.
  • Step 
    2
    Bake 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.
  • Step 
    3
    In 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.

Nutrition

Nutrition Facts are not available for this recipe

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