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.
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