Butter Rum Pound Cake Recipe

Name: Butter Rum Pound Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 (18 ounce) box butter recipe cake mix; 1 (3 1/2 ounce) box instant vanilla pudding; 34 cup water; 13 cup fat free sour cream; 14 cup Smart Balance butter spread, melted; 14 cup rum; 1 teaspoon orange peel; 1 cup egg substitute; 14 cup pecans; 2 tablespoons powdered sugar

Servings: persons

1 (18 ounce) box butter recipe cake mix
1 (3 1/2 ounce) box instant vanilla pudding
34 cup water
13 cup fat free sour cream
14 cup Smart Balance butter spread, melted
14 cup rum
1 teaspoon orange peel
1 cup egg substitute
14 cup pecans
2 tablespoons powdered sugar

1
Heat oven to 350, or 325 for non-stick or dark colored pans.
2
Prepare a bundt pan or 10 x 4 angel food cake tube pan with cooking spray and flour.
3
Beat cake mix, pudding mix, sour cream, butter, 1/4 c rum, orange peel, and eggs on low speed 30 seconds, then beat at medium speed 2 minutes.
4
Fold in pecans.
5
Spread in pan and bake 40-45 minutes (or 48-52 minutes for dark or nonstick pans) or until a toothpick comes out clean.
6
Cool 15 minutes, then remove from pan and allow to cool completely.
7
Sprinkle with 2 T powdered sugar, if desired.
8
Store loosely covered.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) box butter recipe cake mix, 1 (3 1/2 ounce) box instant vanilla pudding, 34 cup water, 13 cup fat free sour cream, and more.

Yes, Butter Rum Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Rum Pound Cake

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