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Butter Rum Pound Cake

Here's how you make Butter Rum Pound Cake
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  • Servings: 16
  • Prep: 10m
  • Cook: 45m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 1 (18.25 ounce) box Super Moist yellow cake mix (Betty Crocker)
  • 1 (4 servings size) vanilla instant pudding and pie filling mix
  • 3/4 cup water
  • 1/3 cup sour cream
  • 1/4 cup soft butter
  • 1/4 cup dark rum
  • 1 teaspoon grated orange peel
  • 4 eggs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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