Butter-Rum Pound Cake

Prep Time: 20 Minutes Start to Finish: 3 Hours 16 servings

• 1 box (15.25 oz) butter recipe yellow cake mix with pudding
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• ¾ cup water
• ⅓ cup sour cream
• ¼ cup butter, softened
• ¼ cup dark rum
• 1 teaspoon grated orange peel
• 4 eggs
• ½ cup vanilla creamy ready-to-spread frosting (from 1-lb container)
• 2 teaspoons dark rum
• ¼ cup chopped pecans

1 Heat oven to 325°F. Grease and flour 10-inch angel food (tube) cake pan or 12-inch fluted tube cake pan, or spray with baking spray with flour.

2 In large bowl, beat cake mix, pudding mix, water, sour cream, butter, ¼ cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Spread batter in pan.

3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

4 In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

1 Serving: Calories 230; Total Fat 9g (Saturated Fat 4g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Kitchen Secrets If you don’t have rum on hand or prefer not to use it, substitute water for the ¼ cup rum in the cake, and ½ teaspoon rum extract for the 2 teaspoons rum in the frosting.