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Butter Rum Pound Cake

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Butter Rum Pound Cake
  • 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

Ingredients

Steps

  • 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

270 Calories, 12g Total Fat, 3g Protein, 38g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
370mg
16%
Potassium
45mg
1%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
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; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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