Butter Pecan Rum Cake

Total Time: 56 mins Preparation Time: 10 mins Cook Time: 46 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box butter pecan cake mix (betty crocker)
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3/4 cup water
• 1/3 cup sour cream
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/4 cup dark rum or 2 teaspoons imitation rum extract
• 4 eggs
• 1/2 cup betty crocker rich and creamy vanilla frosting
• 2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
• 1/4 cup chopped pecans

Recipe

• 1 heat oven to 325 degrees. grease and flour, or spray with baking spray with flour, 12 cup fluted tube (bundt cake) pan.
• 2 in large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum and eggs on low speed 30 seconds. beat on medium speed 2 minutes. spread in pan.
• 3 bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
• 4 cool 15 minutes; remove from pan. cool completely, about 2 hours.
• 5 in small microwavable bowl, microwave frosting uncovered on medium (50%) 15 seconds. stir in 2 teaspoons rum.
• 6 pour over top of cake, allowing to drizzle down side. sprinkle pecans on frosting.
• 7 store loosely covered.