Butter Pecan Rum Cake
- Ready In:
- 56mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 (18 ounce) box butter pecan cake mix (Betty Crocker)
- 1 (3 1/2 ounce) box vanilla instant pudding mix
- 3⁄4 cup water
- 1⁄3 cup sour cream
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1⁄4 cup dark rum or 2 teaspoons imitation rum extract
- 4 eggs
- 1⁄2 cup betty crocker rich and creamy vanilla frosting
- 2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
- 1⁄4 cup chopped pecans
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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I have been a nurse for 21 years and a mom for longer than that! I love collecting recipes and was excited to find this site. I am a Granny and loving it. I have a six year old grand daughter from my oldest son and my daughter is having my second grandbaby in February. As a nurse, I have worked with Hospice, done Home Health. Worked in a critical care unit for the last 13 years and am now working in a cardiac cath lab. I love it. Just to update....my grandson was born Feb. 5th. He is beautiful!<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">