Seven Flavor Pound Cake

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.

• Ready In: 53 mins
• Yields: 1 cake

Ingredients

• CAKE

• 18 1⁄2 ounces  Duncan Hines yellow cake mix
• 3  eggs
• 1⁄3 cup  vegetable oil
• 1 1⁄3 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
• 1⁄2 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.