Ingredients for Seven Flavor Pound Cake
- Duncan Hines Yellow Cake Mix
- Eggs
- Vegetable Oil
- Milk as needed to reach 1 1/3 cups total liquid with extracts
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- Orange Extract
- 1 teaspoon coconut extract
- Pineapple Extract
- Butter Flavor Extract
- Sugar
- Water
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How to Make Seven Flavor Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a measuring cup, combine 1 teaspoon coconut extract, 1 teaspoon rum extract, 1 teaspoon butter extract, 1 teaspoon lemon extract, and 1 teaspoon vanilla extract. Add enough milk to reach a total liquid measurement of 1 1/3 cups.
- Prepare your favorite boxed pound cake mix according to package directions, substituting the milk called for in the recipe with the extract/milk mixture from step 3.
- Pour batter into the prepared bundt pan.
- Bake for 38-43 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the glaze:** In a small saucepan over low heat, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract. Cook, stirring constantly, until the sugar dissolves and the glaze is smooth. (Optional: Add a teaspoon of rum extract for extra flavor!)
- Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides.
Nutrition Information (Approximate per serving)
Sodium
160 g
Sugar
1741g
Fat
153g
Carbs
211g
