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    Butter-Rum Pound Cake Butter-Rum Pound Cake

    1 package Betty Crocker SuperMoist butter recipe yellow cake mix
    1 package (4-serving size) vanilla instant pudding and pie filling mix
    1 cup water
    1/2 cup butter, margarine or spread,* softened
    4 eggs
    2 teaspoons rum extract
    1/2 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
    1/2 teaspoon rum extract
    1/4 cup chopped pecans

    Preheat oven to 350 F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan. Cool completely, about 2 hours.

    Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake. Store loosely covered.

    *If using spread, use only stick that has more than 50% vegetable oil.

    Makes 16 servings

    This recipe displayed with permission from General Mills, Inc.

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