Butter Rum Pound Cake Recipe

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 Betty Crocker™ Rich & Creamy vanilla frosting

2

teaspoons dark rum

1/4

cup chopped pecans

Preparation

Heat oven to 325°F. Grease and flour 10-inch angel food (tube) cake pan or 12-cup fluted 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.

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