Ingredients for Butter Rum Bundt Cake
- Butter Recipe Cake Mix
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 2 teaspoons rum extract (for cake) + 1/2 teaspoon rum extract (for frosting)
- Vanilla Frosting
- Chopped pecans, for topping (amount to taste)
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How to Make Butter Rum Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 1 cup water, 1/2 cup (1 stick) unsalted butter, softened, 3 large eggs, and 2 teaspoons rum extract.
- Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes.
- Invert the cake onto a wire rack to cool completely (approximately 2 hours).
- While the cake is cooling, prepare the frosting:
- In a small microwave-safe bowl, place your desired amount of prepared frosting (store bought or homemade).
- Microwave uncovered on medium for 15 seconds, or until slightly softened.
- Stir in 1/2 teaspoon rum extract.
- Spread the frosting over the cooled cake, allowing some to drizzle down the sides.
- Sprinkle generously with chopped pecans.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
76g
Fat
23g
Carbs
10g
