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Butter-Rum Pound Cake
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Prep Time:
20 minutes
Total Time:
2 hours 45 minutes
Easy mix pound cake with rich butter-rum flavor, irresistibly moist.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ 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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 2 teaspoons dark rum
  • 1/4 cup chopped pecans
Instructions:
  • Preheat the oven to 325°F. Prepare a 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan by greasing and flouring it, or spraying it with baking spray with flour. In a large bowl, use an electric mixer to combine the cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, orange peel, and eggs. Start on low speed for 30 seconds, then switch to medium speed for 2 minutes. Pour the batter into the pan.
  • Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove from the pan. Allow it to cool completely, approximately 1 1/2 hours.
  • Microwave frosting in a small bowl on Medium (50%) for 15 seconds. Stir in 2 teaspoons of rum. Spread over the cake, letting it cascade down the sides. Top with pecans and store covered loosely.

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