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Butter Rum Pound Cake
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Prep Time:
15 minutes
Total Time:
2 hours 45 minutes
Rum extract frosting transforms this cake into a delicious non-alcoholic rum cake alternative.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 cup water
  • 1/2 cup butter or margarine, softened
  • 4 eggs
  • 2 teaspoons rum extract
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 1-lb container)
  • 1/2 teaspoon rum extract
  • 1/4 cup chopped pecans
Instructions:
  • Preheat oven to 350°F. Grease a 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan generously with shortening and dust lightly with flour.
  • In a large bowl, use an electric mixer on low speed to combine cake mix, dry pudding mix, water, butter, eggs, and 2 teaspoons of rum extract for 30 seconds. Increase speed to medium and beat for 2 minutes. Spread the batter in the pan.
  • Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 30 minutes. Invert the pan onto a wire rack, remove the pan, and cool completely for about 1 hour.
  • Microwave frosting in a small bowl on Medium (50%) for 15 seconds. Stir in 1/2 teaspoon of rum extract. Spread over cake, letting it cascade down the sides. Finish by sprinkling pecans on top.

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