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Butter-Rum Pound Cake

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Butter-Rum Pound Cake
  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 16
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A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
Updated Jul 27, 2011

Ingredients

Steps

  • 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
    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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    This cake freezes well. Wrap airtight and it will keep frozen 3 to 4 months. Frost after thawing.

Nutrition

230 Calories, 9g Total Fat, 2g Protein, 35g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4g
19%
Trans Fat
1/2g
Cholesterol
65mg
21%
Sodium
340mg
14%
Potassium
50mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
22g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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