Dessertsbettycrocker4.4
Butter-Rum Pound Cake
A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.
👥 16 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- microwave
📝 Preparation Steps
1
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.
grated orange peel1 teaspooneggs4
2
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.
3
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.
Nutrition Facts
serving Size
1 Serving
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