Butter Pecan Rum Cake

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READY IN: 56mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325 degrees. Grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
  • 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.
  • Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan. Cool completely, about 2 hours.
  • In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 teaspoons rum.
  • Pour over top of cake, allowing to drizzle down side. Sprinkle pecans on frosting.
  • Store loosely covered.
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