Name: Seven Flavor Pound Cake
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 1 cake
Ingredients: 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; 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

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Recipe by mandabears

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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:: 53mins
Yields:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@mandabears

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@mandabears

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"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."

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review by Michelle S.

8/24/2009

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.

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review by Mason

3/8/2005

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

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review by Sunshynetoo

3/5/2005

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.

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creation by mandabears

4/9/2003

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.