Butter-Rum Pound Cake

Ready-to-spread frosting flavored with rum extract and crunchy pecans makes this cake a good nonalcoholic version of rum cake. MORE + LESS -

Ingredients

box Betty Crocker™ Super Moist™ butter recipe yellow cake mix

box (4-serving size) vanilla instant pudding and pie filling mix

cup water

1/2

cup butter, softened

eggs

to 3 teaspoons rum extract

1/2

cup Betty Crocker™ Rich & Creamy vanilla frosting

1/2

teaspoon rum extract

1/4

cup chopped pecans

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom and side of 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan, or spray with baking spray with flour (do not use cooking spray).
2

In large bowl, beat cake mix, dry pudding mix, water, butter, eggs and 2 to 3 teaspoons rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
3

In large bowl, beat cake mix, dry pudding mix, water, butter, eggs and 2 to 3 teaspoons rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
4

In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.