Butter Rum Bundt Cake

10 ingredients
16 steps

Ingredients

  • 1 (18 1/4 ounce) package butter recipe cake mix (yellow cake)
  • 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
  • 1 cup water
  • 1/2 cup butter, softened
  • 4 eggs
  • 2 teaspoons rum extract
  • Frosting
  • 1/2 cup ready to spread vanilla frosting
  • 1/2 teaspoon rum extract
  • 1/4 cup chopped pecans

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Grease and flour a 12-cup Bundt pan.
  3. 3
    Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
  4. 4
    Beat on medium speed 2 minutes.
  5. 5
    Pour into Bundt pan.
  6. 6
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  7. 7
    Cool 30 minutes; remove from pan.
  8. 8
    Cool completely; about 2 hours.
  9. 9
    Frosting:
  10. 10
    Place frosting in small microwavable bowl.
  11. 11
    Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
  12. 12
    Stir in 1/2 teaspoon rum extract.
  13. 13
    Spread over top of cake, allowing some to drizzle down side.
  14. 14
    Sprinkle pecans over top of cake.
  15. 15
    Serve.
  16. 16
    **Cook time does not include 2 1/2 hour cooling time.

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