Seven Flavor Pound Cake

READY IN: 53mins
Recipe by mandabears

Elegant, unusual, delicious and easier than making from scratch. Also can make this a Five Flavor Pound Cake using coconut, rum, butter, lemon and vanilla extracts for the cake and also for the glaze.

Top Review by Michelle S.

I can't believe I forgot to rate this!!! I used almond extract instead of orange as I didn't want a really citrusy cake. The flavor was awesome, but the glaze just was too runny. It did not want to absorb well into my cake, even with my poking holes into it. It just pooled around the bottom. I served this one evening with sweetened strawberries and whipped cream and everyone thought it quite tasty.

Ingredients Nutrition

  • CAKE

  • 18 12 ounces Duncan Hines yellow cake mix
  • 3 eggs
  • 13 cup vegetable oil
  • 1 13 cups milk
  • 1 teaspoon lemon extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon coconut extract
  • 1 teaspoon pineapple extract
  • 1 teaspoon butter flavor extract
  • GLAZE

  • 1 cup sugar
  • 12 cup water
  • 1 teaspoon lemon extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon coconut extract
  • 1 teaspoon pineapple extract
  • 1 teaspoon butter flavor extract

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a Bundt pan (I use Baker's Joy Spray).
  3. Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
  4. Pour batter into prepared Bundt pan.
  5. Bake for 38-43 minutes or until cake separates from side of pan.
  6. Cool cake.
  7. Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
  8. Pour glaze over cake.

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