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Butter Rum Pound Cake

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  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 16
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Ready-to-spread frosting flavored with rum extract makes this cake a goood nonalcoholic version of rum cake.
Updated Apr 29, 2011
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  • 1
    Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • 2
    In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • 3
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, use regular, not sugar-free, instant pudding mix.
  • tip 2
    Substitute 1 tablespoon light or dark rum for the rum extract in both the cake and frosting.


Nutrition Facts are not available for this recipe
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