Total Time
53mins
Prep 10 mins
Cook 43 mins

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.

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.
Most Helpful

4 5

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.

5 5

This cake is sooo good and moist,This cake was so easy to make.We loved this cake.I will be making it again.

4 5

Good, but the made from scratch is so much better, of course! It doesn't have the density of a pound cake, but it is floavorful.