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.
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
NutritionCAKE
- 18 1⁄2ounces Duncan Hines yellow cake mix
- 3
- 1⁄3cup vegetable oil
- 1 1⁄3cups milk
- 1teaspoon lemon extract
- 1teaspoon rum extract
- 1teaspoon vanilla extract
- 1teaspoon orange extract
- 1teaspoon coconut extract
- 1teaspoon pineapple extract
- 1teaspoon butter flavor extract
GLAZE
- 1cup sugar
- 1⁄2cup water
- 1teaspoon lemon extract
- 1teaspoon rum extract
- 1teaspoon vanilla extract
- 1teaspoon orange extract
- 1teaspoon coconut extract
- 1teaspoon pineapple extract
- 1teaspoon butter flavor extract
Advertisement
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.
Advertisement