Rum Pound Cake


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

Prep Time: 20 mins
Total Time 2hr 45 mins
Serving Size: 16


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.

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.

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.

If you don’t have Rum then you can use ¼ cup water and use ½ teaspoon rum extract for the 2 teaspoons rum in the frosting

The cake freezes well.  Wrap airtight and it will keep frozen 3 to 4 months.  Frost after thrawing.

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