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Butter-Rum Pound Cake

Prep 20 min
Total 2 hr 45 min
Servings 16

A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor. MORE + LESS -

Ingredients

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, 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

Steps

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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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80

% Daily Value

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;