BUTTER PECAN-RUM CAKE

Butter Pecan-Rum Cake image

Provided by Leila Rockwell

Time 1h10m

Number Of Ingredients 10

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1 box betty crocker supermoist butter pecan cake mix
1 box vanilla instant pudding ( 4 serving)
3/4 c water
1/3 c sour cream
1/4 c butter or margarine, softened
1/4 c dark rum or 2 teaspoons rum extract
4 eggs
2 tsp dark rum or 1/2 tsp rum extract
1/4 c chopped pecans
1/2 c betty crocker vanilla frosting or your own white frosting

Steps:

1. Heat oven to 325*. Use a 12-cup fluted tube (bundt cake) pan. Grease and flour, or spray with baking spray and flour. In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
2. 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.
3. In small microwavable bowl, microwave frosting uncovered on medium (50%)15 seconds. Stir in 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered. I had no pecans so used sliced almonds.