Butter Pecan-Rum Cake

A rich and flavorful addition to any gathering or dinner party!


16 servings


1 box Betty Crocker® SuperMoist® butter pecan cake mix
1 (4 serving size) box vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter or margarine, room temperature
1/4 cup dark rum or 2 teaspoons imitation rum extract
4 large eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
2 teaspoons dark rum or 1/2 teaspoon imitation rum extract
1/4 cup chopped pecans


Preheat oven to 325°F (163°C). Grease or spray with cooking spray a 12 cup Bundt tube (bundt cake) pan.

In a large bowl beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 rum and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.

Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. cool completely, about 2 hours.

In small microwaveable bowl, microwave frosting uncovered on MEDIUM (50%) 15 seconds. Stir in 2 teaspoons rum. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting.


Store loosely covered.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map