Butter Pecan Rum Cake

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Total Time
56mins
Prep
10 mins
Cook
46 mins

Found this recipe on the back of a Betty Crocker cake mix. I am posting it to celebrate National Rum Day which is on August 16th. Enjoy!

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Ingredients

Nutrition

Directions

  1. Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
  2. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  3. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
  4. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
  5. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
  6. Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
  7. Store loosely covered.