Butter Rum Pound Cake

[nverland]

Butter Rum Pound Cake

1 box butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
2 teaspoons rum extract
1/2 cup vanilla frosting (from 1-lb container)
1/2 teaspoon rum extract
1/4 cup chopped pecans

1. Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
2. In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

High Altitude (3500-6500 ft): Heat oven to 375°F. Stir 1 tablespoon all-purpose flour into dry cake mix. Increase water to 1 1/2 cups. Decrease butter to 1 tablespoon. Bake 45 to 50 minutes.


Kitchen Tips
For best results, use regular, not sugar-free, instant pudding mix.

Substitute 1 tablespoon light or dark rum for the rum extract in both the cake and frosting.




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