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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.