Butter Rum Pound Cake

10m
Prep Time
45m
Cook Time
55m
Ready In


"Found this on Betty Crocker food site, it's got some awesome reviews so I think it would be a great cake recipe"

Original is 16 servings

Nutritional

  • Serving Size: 1 (65.1 g)
  • Calories 182.9
  • Total Fat - 5.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 41.9 mg
  • Sodium - 241.5 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.2 g
  • Protein - 3.4 g
  • Calcium - 64 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

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

Step 2

In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.

Step 3

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.

Tips


No special items needed.

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