Butter Pecan Rum Cake 2 Recipe

  • 1 box Better Crocker Super Moist butter pecan cake mix
  • 1 box 4 serve size) vanilla instant pudding and pie filling mix
  • 3/4 cup water
  • 1/3 cup sour cream
  • 1/4 cup butter, softened
  • 1/4 cup dark rum or 2 teaspoon rum extract
  • 4 eggs
  • 1/2 cup Betty Crocker Rich & Creamy vanilla frosting
  • 2 teaspoons dark rum or 1/2 teaspoon rum extract
  • 1/4 cup chopped pecans
Heat oven to 325°. Grease and flour or spray with baking spray with flour, 12" fluted tube (bundt cake) pan. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan. Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan. Cool completely, about 2 hours. In small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. Stir in 2 tsp rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. 16 servings.
Similar Recipes
Lemon Bundt Cake
instant lemon pudding mix
lemon cake mix
Lemon Bundt Cake with Lemon Glaze
fresh lemon juice
Pink Lemonade Bundt Cake Recipe
baking powder
baking soda
confectioners sugar
container low

Butter Pecan Rum Cake 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com