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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.