Butter Rum Pound Cake
Created by Cammie on February 6, 2013
- Servings: 16
- Prep Time: 10m
- Cook Time: 45m
- Recipe #8025
Ingredients
- 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
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.
Nutritional Facts
- 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